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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: American
Keyword: chicken breast, healthy, roasted veggies
Servings: 4 people
Calories: 461kcal
Author: Jennifer Debth
- 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
Marinade
- 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
Roast Chicken with Vegetables
Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
Place all prepared vegetables onto baking sheet.
Remove the chicken breasts from the fridge and place on a plate. Set aside.
Use the marinade from the chicken and pour it over the vegetables.
Toss to coat.
Bake the vegetables in the oven for 20 minutes, stirring halfway through.
Place the chicken onto the baking sheet and bake for an additional 20 minutes, stirring the vegetables halfway through.
Chicken should be cooked through and vegetables should be tender.
If the vegetables aren't tender, remove the chicken and let rest while you cook the vegetables for an additional 5-10 minutes.
Season with more salt, if necessary and serve immediately!
Take 5 seconds to . We greatly appreciate it!
Calories: 461kcal | Carbohydrates: 34g | Protein: 41g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 407mg | Potassium: 1527mg | Fiber: 6g | Sugar: 16g | Vitamin A: 19960IU | Vitamin C: 56.3mg | Calcium: 104mg | Iron: 2.7mg