Roasted Veggies with Spicy Herbed Chicken
Thanksgiving is only a couple days away, my friends!! While some are on the hunt for all the cranberry, sweet potatoes, pie crusts, and turkey hats they can find… what? I’m the only person that spent an hour this morning searching for a turkey hat? SPOILER ALERT…
I FOUND ONE. Aaaand I will be wearing it. Because 1) if it makes you smile, do it, and 2) if it makes someone else smile, do it. There are probably exceptions to the above mentioned rules like do no harm in the process, but generally smiling is good, no? And finding the perfect turkey hat made me wayyy too happy this morning. Don’t worry, pics to come 😉
Jaryd signed me up for a turkey trot. Actually, he signed our whole family up for a turkey trot. I am SO not a runner. My dad used to tell me that he physically felt pain watching me run so…
That’s how bad it is.
Wait! Should I wear my turkey hat to the turkey trot? Definitely, right?
Not everyone’s Thanksgiving celebration is filled with a bunch of mouths to feed and political conversations to avoid. Some people do smaller scale Thanksgivings and I wanted to create a custom Thanksgiving-y meal for all you low key birds.
I used chicken because it’s easier and more versatile for year-round eats, but using turkey meat would totally bring the pilgrim vibes. Be non-traditional and use salmon (inquire for cooking times) or sausage! Let’s make some Roasted Veggies with Spicy Herbed Chicken:
Cut the ends off the Brussels sprouts and slice them in half. Peel the neck of the butternut squash and cut them into 1/2″ – 1″ cubes.
In a large bowl, toss the Brussels and butternut squash with olive oil and sea salt. Spread the veggies out on a lined baking pan.
Place the chicken on a plate. Pat the chicken generously with salt, pepper, and paprika on both sides.
Heat olive oil in a skillet over medium-high heat. Place the chicken in the pan and cook 2 – 3 minutes each side. The outside will be browned and crispy but the inside will still be raw.
Nestle the chicken into the veggies and roast in the oven for 30 minutes.
Remove the pan and place the sliced beets into the veggies, along with the rosemary and thyme. I love using LoveBeets because they’re no mess, super easy, and their flavorsare ON POINT! The sweetfire flavor adds a warmth to the dish that makes it a super cozy but and firery meal.
Broil for 2 minutes on high. Plate and serve!
Prep Time:
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PinIngredients
- 1 lb. brussels sprouts, halved
- Neck of butternut squash, peeled and cubed (about 2 – 3 cups)
- 2 tablespoons extra virgin olive oil
- Pinch of sea salt
- 6 chicken thighs
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon Paprika
- 2 tablespoons extra virgin olive oil
- 4 LoveBeets Cooked SweetFire Baby Beets, cut in fourths
- 2 – 4 rosemary sprigs
- 4 thyme sprigs
Instructions
- Preheat oven to 400F.
- Cut the ends off the Brussels sprouts and slice them in half.
- Peel the neck of the butternut squash using a vegetable peeler and cut them into 1/2″ – 1″ cubes.
- In a large bowl, toss the Brussels and butternut squash with olive oil and sea salt.
- Spread the veggies out on a lined baking pan.
- Place the chicken on a plate.
- Pat the chicken generously with salt, pepper, and paprika on both sides.
- Heat the olive oil in a skillet over medium-high heat.
- Place the chicken in the pan and cook 2 – 3 minutes each side. The outside will be browned and crispy but the inside will still be raw.
- Nestle the chicken into the veggies and roast in the oven for 30 minutes.
- Remove the pan and place the sliced beets into the veggies, along with the rosemary and thyme.
- Broil for 2 minutes on high.
- Plate and enjoy!
Notes
- Per serving: Calories 376; Fat 16.0g (Sat 3.5g); Protein 38.2g; Carb 23.0g (net carbs 16.3g); Fiber 6.7g; Sodium 511mg
Nutrition
- Serving Size: 4
Enjoy!! xo
Thank you so much to LoveBeets for sponsoring this post! I feel so lucky to work with my favorite brands and share them with you! Thank you for supporting The Toasted Pine Nut!! xo
Thanks for all your wonderful recipes!! I tend to buy chicken breasts more often. If using chicken breasts do you think that would change the cooking time in the oven? Also, did you use chicken thighs with skin on? Thank you so much!
Hi Coleen,
I would definitely decrease the cooking time for chicken breasts. Maybe put the veggies in the oven for 10 minutes, then add the chicken to the pan and continue to cook, checking every 10 minutes or so to see if the chicken is done. You don’t want to chicken to dry out! Yes, I buy boneless and skinless chicken thighs! Let me know how you make out!!
xo