Chicken and Vegetables
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Spend with Pennies · by Holly Nilsson★ 5.0 (23)

Chicken and Vegetables

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 62%
CARBS 37G29% OF CAL
7G FIBER2G ADDED7G INTRINSIC20G OTHER9G TOTAL SUGAR
FAT 28G49% OF CAL
8G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken thighs baked with roasted potatoes, squash, and Brussels sprouts in a balsamic-honey glaze. A simple one-pan dinner with vegetables, ready in an hour.

mainamericanchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 small acorn squash (or 1 large acorn squash, or 2 medium sweet potatoes)
  • 2 pounds bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound red potatoes (or yellow potatoes, cut into 1" pieces)
  • 1 red onion (cut into ½" wedges)
  • 2 cups Brussels sprouts (halved if large)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper
PREP
20M
SODIUM
606MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.