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- 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, halved - 1 cup butternut squash, diced into 1-inch pieces - 1 red onion, cut into wedges - 2 firm apples, cored and sliced into thin wedges The main ingredients in this recipe create a colorful and hearty meal. The chicken thighs bring flavor and protein. Brussels sprouts add crunch, while butternut squash provides sweetness. The red onion offers a mild bite, and apples bring a lovely fruity note. - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste Seasonings are key to enhancing the dish's flavors. Olive oil helps the veggies roast perfectly. Dried thyme and rosemary add warmth and depth. Smoked paprika gives a slight smokiness, while salt and pepper balance the taste. - Fresh parsley Fresh parsley makes a great garnish. It adds a pop of color and a fresh flavor. When you serve the dish, sprinkle some chopped parsley on top for a beautiful finish. 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This makes sure it’s hot when you’re ready. 2. Preparing the vegetable mixture: In a large bowl, mix together 2 cups of halved Brussels sprouts, 1 cup of diced butternut squash, wedges from 1 red onion, and 2 sliced apples. This blend brings color and flavor to the dish. 3. Seasoning the vegetables: Add 3 minced garlic cloves, 2 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of smoked paprika. Don’t forget a sprinkle of salt and pepper. Toss everything well. This ensures each bite is full of taste. 1. Arranging on the baking sheet: Spread your seasoned veggie mix evenly on a large, rimmed baking sheet. This creates a colorful base for your chicken. 2. Preparing and nesting the chicken: Make space in the middle of your veggies for the chicken. Place 4 boneless, skinless chicken thighs there. Season both sides with salt and pepper. This step boosts the flavor of the chicken. 3. Baking time and temperature: Place the baking sheet in your preheated oven. Bake for 35-40 minutes. The chicken should hit an internal temp of 165°F (75°C). The veggies will be tender and a bit caramelized. 1. Resting and serving suggestions: After baking, take the sheet out and let it rest for about 5 minutes. This helps the chicken stay juicy. 2. Presentation tips: Serve directly from the baking sheet for a rustic look. Top it with some chopped fresh parsley for a bright touch. This adds color and freshness to your meal. To ensure even cooking for chicken and veggies, cut everything to similar sizes. This helps them cook at the same pace. Arrange the chicken in the center, surrounded by veggies. This way, the heat can reach all parts equally. To check chicken doneness, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is done when it reaches 165°F (75°C). If you do not have a thermometer, cut into the chicken. The juices should run clear, not pink. For added flavor, try using fresh herbs like thyme or rosemary. You can also mix in some sage or oregano for a twist. A splash of balsamic vinegar can add depth to the dish. If you want to switch up the oil, use avocado or canola oil. Each oil brings a unique flavor. This can change the taste of your bake in fun ways. This dish pairs well with a fresh green salad. A simple side of steamed green beans also works nicely. For a heartier meal, serve with crusty bread to soak up the juices. For creative serving, place the bake on a wooden board. This adds a rustic touch. You can also serve it directly from the baking sheet for a casual, family-style meal. A sprinkle of fresh parsley on top adds color and flavor. {{image_4}} - Alternatives to chicken thighs: If you want a leaner option, try chicken breasts. They cook faster, so check them early. For a twist, use turkey thighs or even pork tenderloin. Each brings a unique taste to the dish. - Other vegetable options: You can swap Brussels sprouts with green beans or broccoli. Instead of butternut squash, try sweet potatoes or carrots. Feel free to mix your favorite veggies for variety. - Sweet versus savory additions: To add sweetness, include more apples or a touch of maple syrup. For a savory punch, use balsamic vinegar or add capers. These swaps can create a whole new flavor experience. - Using different types of apples: Try Granny Smith apples for tartness or Honeycrisp for sweetness. Each type can change the dish's overall taste. Experiment and find your favorite! - Making it gluten-free: This recipe is naturally gluten-free. Just ensure your spices do not contain gluten. Check labels to be safe. - Vegetarian adaptation ideas: To make this dish vegetarian, replace chicken with chickpeas or tofu. You can also add mushrooms for a meatier texture. Keep the same cooking time to ensure everything cooks well. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This keeps them fresh and tasty. I recommend glass or BPA-free plastic containers. They seal well and don’t absorb odors. If you want to freeze this dish, let it cool completely. Then, pack it in a freezer-safe container or bag. Make sure to remove as much air as possible. To thaw, place it in the fridge overnight. For reheating, you can use the oven or microwave. If using the oven, heat at 350°F (175°C) until warm. In the fridge, this dish lasts for about 3 to 4 days. If frozen, it can stay good for about 2 to 3 months. Just label your containers with the date for easy tracking. Can I use skin-on chicken for this recipe? Yes, you can use skin-on chicken thighs. The skin adds flavor and keeps the meat juicy. Just remember to adjust your cooking time. The skin will crisp up nicely. What if I don't have fresh herbs? No worries! Dried herbs work well too. Use one-third of the amount of dried herbs. For example, if a recipe calls for one tablespoon of fresh thyme, use one teaspoon of dried thyme. How many calories are in a serving? Each serving has about 350 calories. This can vary based on the size of your chicken thighs and how much oil you use. Is this dish healthy for meal prepping? Yes! This meal is great for meal prep. It includes lean protein and plenty of veggies. Store it in airtight containers for quick, healthy lunches. What should I do if the chicken is not cooking evenly? If the chicken isn’t cooking evenly, check the oven temperature. Make sure it’s set to 400°F. You can also rearrange the pan halfway through cooking. This helps everything cook evenly. How can I balance flavors if the dish is too sweet? If your dish is too sweet, add a splash of vinegar or lemon juice. This will brighten the flavors and balance the sweetness. You can also add more salt to enhance the taste. You now have a complete guide on making a tasty baked chicken dish. We covered the main ingredients like chicken thighs and veggies, plus the seasoning that brings it all together. You learned step-by-step how to prep, bake, and serve. Tips for even cooking and creative serving were also shared. This dish is flexible and allows for many variations. It fits different diets and can be stored well, making it perfect for meal prep. Embrace the process, and enjoy your delicious creation!

One-Pan Harvest Chicken & Veggie Bake

Enjoy the flavors of fall with this easy One-Pan Harvest Chicken & Veggie Bake! This delightful recipe features juicy chicken thighs paired with Brussels sprouts, butternut squash, apples, and fragrant herbs, all baked to perfection in just one pan. Discover how simple it is to prepare a healthy and hearty meal that brings the taste of the season to your dinner table. Click to explore the full recipe and get cooking today!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

1 cup butternut squash, diced into 1-inch pieces

1 red onion, cut into wedges

2 firm apples, cored and sliced into thin wedges

3 cloves garlic, finely minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for the dish.

    Prepare the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts, diced butternut squash, onion wedges, and sliced apples. This mixture brings a lovely balance of sweetness and heartiness.

      Season the Veggies: Add the minced garlic, olive oil, dried thyme, dried rosemary, smoked paprika, and a generous sprinkle of salt and pepper to the bowl. Toss everything together thoroughly until all the vegetables are well-coated with the oil and herbs, ensuring even seasoning.

        Arrange on a Baking Sheet: Spread the seasoned vegetable mixture evenly onto a large, rimmed baking sheet, creating a colorful base for your chicken.

          Prepare the Chicken: Create a space in the center of the vegetable bed to place the chicken thighs. Season each thigh generously with salt and pepper on both sides to enhance their flavor.

            Nestle the Chicken: Carefully nestle the seasoned chicken thighs among the vegetables on the baking sheet, ensuring they are surrounded by the flavorful mix.

              Bake: Transfer the baking sheet to the preheated oven and bake for 35-40 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C), and the vegetables should be tender with a hint of caramelization around the edges.

                Rest and Serve: Once finished, remove the baking sheet from the oven and allow it to rest for about 5 minutes. This helps the chicken retain its juices for a succulent bite.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: For a rustic and inviting presentation, serve directly from the baking sheet. Sprinkle freshly chopped parsley over the dish for a burst of color and a fresh herby flavor.