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One-Pan Chicken with Roasted Veggies

  • Author: Misfits Market



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


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Nestle chicken thighs over top. Squeeze lemon over chicken and place lemon halves into the pan.
  5. Roast for 40-45 minutes, rotating pan halfway through, until golden and crispy.
  6. Meanwhile, use a hand blender, food processor, or whisk to mix winter herb sauce ingredients together.
  7. Once chicken is cooked, spoon herb sauce over to chicken and vegetables and serve.