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For the One-Pan Harvest Chicken & Veggie Bake, you will need: - 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, halved - 1 cup butternut squash, diced - 1 red onion, cut into wedges - 2 apples, cored and sliced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish (optional) Each ingredient plays a key role in flavor and texture. The chicken thighs bring protein and richness. The Brussels sprouts and butternut squash add crunch and sweetness. Apples lend a fruity touch, while garlic and herbs infuse the dish with aroma. Two tablespoons of olive oil help everything cook evenly. Remember to season with salt and pepper to enhance all the flavors. I recommend using fresh ingredients for the best taste. Fresh Brussels sprouts and butternut squash have a vibrant flavor. Apples should be crisp for the right texture. If you use frozen vegetables, the bake may turn out soggier. Frozen items can lose their crunch and flavor during cooking. For this dish, fresh ingredients truly shine and make a huge difference in the final result. Start by preheating your oven to 400°F (200°C). This step is key. A hot oven ensures the chicken cooks well and the veggies get crispy. Set a timer for a few minutes. You want it hot when you add the food. Grab a large mixing bowl. Add 2 cups of halved Brussels sprouts, 1 cup of diced butternut squash, 1 red onion cut into wedges, and 2 sliced apples. These ingredients add color and flavor. Next, add 3 cloves of minced garlic, 2 tablespoons of olive oil, 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1/2 teaspoon of smoked paprika. Sprinkle in salt and pepper to taste. Toss it all together. Make sure each piece is coated in oil and herbs. This step enhances taste and helps with cooking. Now, take your chicken thighs. You need 4 boneless, skinless ones. Season them with salt and pepper on both sides. This brings out the chicken's natural flavor. Make space in the center of your veggie mix on the baking sheet. Place the chicken thighs there. Nestling them among the veggies helps them soak up all the great flavors. Now, your dish is ready to bake! To achieve juicy chicken, use boneless, skinless thighs. They cook evenly and stay moist. Season the chicken with salt and pepper before baking. Place the chicken in the center of the veggies. This helps it cook in the steam from the vegetables. Bake until the internal temperature reaches 165°F. This ensures safe eating and great flavor. For tender veggies, cut them into similar sizes. This helps them cook evenly. Brussels sprouts and butternut squash should be halved and diced, respectively. Toss them well with oil and herbs. This adds flavor and helps with browning. Bake until they are soft and caramelized. This brings out their natural sweetness. For a rustic look, serve directly from the baking sheet. This creates a homey feel. Garnish with fresh parsley to add a pop of color. You can also drizzle a little extra olive oil on top before serving. Pair this dish with crusty bread or a simple salad for a complete meal. {{image_2}} You can switch up the veggies in this dish. If you don’t have Brussels sprouts, try green beans or broccoli. Carrots add a nice touch, too. Butternut squash works well, but sweet potatoes can be a great swap. Choose your favorites for a personal twist! While chicken thighs shine in this recipe, you can use other proteins. Try chicken breasts if you prefer leaner meat. Turkey thighs are another tasty option. For a seafood twist, salmon fillets work great. Just adjust the cooking time to ensure everything cooks evenly. To make this dish vegetarian, skip the chicken. Add more hearty veggies like mushrooms and zucchini instead. Chickpeas or lentils can add protein and texture. You can also toss in some quinoa for a filling meal. Enjoy all the flavors while keeping it plant-based! To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. Keep it in the fridge for up to three days. Make sure it’s sealed well to avoid drying out. Label the container with the date to track freshness. When you are ready to eat, reheat the leftovers. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the dish on a baking sheet and cover it with foil. Heat it for about 20 minutes or until warm. If you use a microwave, heat in short bursts. Stir in between to ensure even heating. If you want to freeze the dish, it’s best to do it right away. Store the cooled chicken and veggies in a freezer-safe container. You can also use freezer bags for easy storage. This can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as instructed above. You can tell when the chicken is done by checking its internal temperature. Use a meat thermometer to ensure it reaches 165°F (75°C). The meat should look white, not pink. If you cut into the chicken and the juices run clear, then it's ready to eat. This step is key for food safety. Yes, you can prepare this dish ahead of time. Chop the veggies and season the chicken. Store them in the fridge for up to 24 hours. When ready to cook, just spread the veggies on the baking sheet, add the chicken, and bake. This saves you time on busy days. This dish pairs well with many sides. You can serve it with rice or quinoa for a hearty meal. A simple green salad also works great to add freshness. If you want to keep it rustic, enjoy it with crusty bread to soak up the juices. In this post, we covered how to make a delicious One-Pan Harvest Chicken & Veggie Bake. We looked at the right ingredients and measurements, and discussed fresh versus frozen options. You learned key steps like preheating the oven and cooking the chicken perfectly. We also shared tips for tender veggies and serving ideas. Don’t forget about variations, storage, and reheating. This dish is simple and fun to make, making it perfect for any meal. Enjoy your cooking and the tasty results!

One-Pan Harvest Chicken & Veggie Bake

Discover the deliciousness of this One-Pan Harvest Chicken & Veggie Bake, perfect for a cozy dinner! This easy recipe features tender chicken thighs accompanied by vibrant Brussels sprouts, butternut squash, and fresh apples, all roasted to perfection with aromatic herbs. With just one pan and simple ingredients, you’ll have a hearty meal ready in under an hour. Click through to explore the full recipe and elevate your fall dining experience!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

1 cup butternut squash, diced

1 red onion, cut into wedges

2 apples, cored and sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts, diced butternut squash, onion wedges, and sliced apples.

      Add the minced garlic, olive oil, thyme, rosemary, smoked paprika, salt, and pepper to the bowl. Toss everything together until well-coated in the oil and herbs.

        Spread the vegetable mixture evenly on a large baking sheet.

          Make space in the center of the veggies to place the chicken thighs. Season the chicken thighs with salt and pepper on both sides.

            Nestle the chicken thighs among the vegetables on the baking sheet.

              Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender and slightly caramelized.

                Once done, remove from the oven and let it rest for 5 minutes before serving.

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

                    - Presentation Tips: Serve directly from the baking sheet for a rustic presentation, garnished with fresh parsley for added color.