One Pan Autumn Chicken Dinner
A cozy and flavorful one-pan meal perfect for autumn evenings, combining tender chicken with roasted vegetables.
Ingredients
Protein
- 4 pieces boneless, skinless chicken breasts
Vegetables
- 2 cups fresh carrots, chopped
- 2 cups Brussels sprouts, halved
- 1 medium red onion, sliced
Flavorings & Oils
- 1/4 cup balsamic vinegar
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- to taste Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt, pepper, garlic powder, and thyme.
- Toss carrots, Brussels sprouts, and onion with olive oil and balsamic vinegar.
- Arrange chicken and veggies on a baking sheet and bake for 25-30 minutes.
- Let rest for 5 minutes before serving.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (75°C).