How to Make One-Pan Chicken and Roasted Veggies

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and similar health benefits.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs can be more economical.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is cost-effective.

bell peppers

🥗Healthier: mixed vegetables

💰Cheaper: frozen bell peppers

Mixed vegetables provide variety, while frozen options are budget-friendly.

Preheat oven to 425 degrees.

In a small bowl, mix together softened butter, sage, rosemary, salt, and pepper until well combined. Rub onto chicken thighs. Season chicken with additional salt and pepper as needed.

In a roasting pan or heavy-bottomed skillet, arrange turnips, potatoes, Brussels sprouts, shallots, and garlic cloves. Season with salt and pepper and drizzle with olive oil.

Nestle chicken thighs over top. Squeeze lemon over chicken and place lemon halves into the pan.

Roast for 40-45 minutes, rotating pan halfway through, until golden and crispy.

Meanwhile, use a hand blender, food processor, or whisk to mix winter herb sauce ingredients together.

Once chicken is cooked, spoon herb sauce over to chicken and vegetables and serve.

Cooking Techniques

Equipment Needed

Spice Level: