Golden Chicken and Autumn Vegetables
Savor the flavors of fall with this Golden Chicken and Autumn Vegetables recipe, a one-skillet wonder that combines crispy, golden-brown chicken thighs with a medley of seasonal produce like butternut squash, Brussels sprouts, and carrots. Infused with earthy rosemary, fragrant thyme, and a savory-sweet glaze of honey, Dijon mustard, and chicken broth, this dish is roasted to perfection, resulting in tender vegetables and caramelized goodness. Perfect for weeknight family dinners or cozy autumn gatherings, this recipe is as easy to prepare as it is comforting. Plus, it's ready in under an hour, making it a delicious and hassle-free way to enjoy the best flavors of the season.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup carrots, peeled and cut into chunks
- 1 medium red onion, sliced into wedges
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 3 cloves garlic cloves, minced
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and season them generously with 1 teaspoon of salt and 0.25 teaspoons of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down. Sear them for 5-6 minutes until the skin is golden and crispy. Flip the chicken over and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the butternut squash, Brussels sprouts, carrots, and red onion. Cook for 5 minutes, stirring occasionally, until the vegetables start to brown lightly.
Sprinkle the vegetables with the remaining 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Stir in the minced garlic, chopped rosemary, and thyme, cooking for 1 minute until fragrant.
In a small bowl, whisk together the honey, Dijon mustard, and chicken broth. Pour this mixture over the vegetables, stirring to coat them evenly.
Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin-side up. Transfer the entire skillet to the preheated oven.
Roast for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Carefully remove the skillet from the oven and let it rest for 5 minutes. Serve warm, ensuring each plate gets a generous portion of chicken and roasted vegetables.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
