Experimenting in the kitchen is fun, but there’s one dish we go to time and time again: a simple one-pan dinner with fragrant roasted chicken and lots of roasted Misfits Market veggies. The best part is you can toss in whatever root veggie you have for the same filling meal. And, when it comes to the herbaceous sauce, you can mix and match any fresh herb you have, too. We used sage and rosemary, but think any combination of sage, rosemary, basil, mint, thyme, oregano, and/or chives would be just as delicious.
Watch now to learn how to make the fragrant and filling one-pan skillet-roasted chicken with roasted vegetables:
And then, save this recipe to become your new go-to dinner when you just can’t think about making dinner. Enjoy!
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One-Pan Chicken with Roasted Veggies
Ingredients
Chicken and Veggies
- 1 stick butter, room temperature
- 1 tablespoon fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- Kosher salt to taste
- Cracked black pepper to taste
- 8 chicken thighs, skin-on, bone-in
- 4 medium-large turnips, carrots, parsnips, or rutabaga, trimmed and quartered
- 1 cup Brussels sprouts, trimmed and halved
- 2 cups fingerling or baby potatoes, halved
- 3 garlic cloves, smashed
- 2 shallots, halved lengthwise and thinly sliced
- Extra virgin olive oil for drizzling
- 1 lemon, halved
Fresh Herb Sauce
- 1/4 cup fresh herbs (sage, oregano, rosemary, thyme, mint, chives, basil, or a mix-and-match combo of them all), chopped
- 2 tablespoons shallot, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- 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.