Roast Chicken with Vegetables
This Roast Chicken with Vegetables is healthy & full of vegetables like butternut squash & brussels sprouts & marinated in apple cider vinegar & honey! Healthy, cozy, and delicious!
Servings: 4 people
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
  • 1 1/2 pounds boneless skinless chicken breasts*
  • 1 pound butternut squash peeled and cubed
  • 1 (8 oz) package white mushrooms left whole
  • 4 oz brussels sprouts halved
  • 3 carrots peeled and coined
  • 1 yellow onion chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 cloves garlic pressed
  • 1 teaspoon dijon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  1. Whisk together marinade.
  2. Place chicken breasts and marinade together in a plastic baggie or tupperware and let marinate in fridge for at least 30 minutes or up to a day (I let mine marinate for 3 hours).
Roast Chicken with Vegetables
  1. Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
  2. Place all prepared vegetables onto baking sheet.
  3. Remove the chicken breasts from the fridge and place on a plate. Set aside.
  4. Use the marinade from the chicken and pour it over the vegetables.
  5. Toss to coat.
  6. Bake the vegetables in the oven for 20 minutes, stirring halfway through.
  7. Place the chicken onto the baking sheet and bake for an additional 20 minutes, stirring the vegetables halfway through.
  8. Chicken should be cooked through and vegetables should be tender.
  9. If the vegetables aren't tender, remove the chicken and let rest while you cook the vegetables for an additional 5-10 minutes.
  10. Season with more salt, if necessary and serve immediately!
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