By sarah mcmahon
Preheat your oven to 400°F (200°C).
Peel and roughly chop the carrots and potatoes into bite-sized chunks. Similarly, peel and dice the butternut squash into similar-sized pieces for even cooking.
Peel and thinly slice the onions. Peel and mince the garlic cloves.
In a large mixing bowl, combine the chopped carrots, potatoes, butternut squash, and onions. Add minced garlic, olive oil, salt, black pepper, thyme, and rosemary. Toss everything together until the vegetables are well coated.
Arrange the seasoned vegetables in a large baking dish, creating an even layer.
Nestle the chicken thighs among the vegetables in the baking dish. Pour the chicken broth evenly over the dish ensuring it reaches all parts of the pan to create a broth sauce as it bakes.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
Remove the foil and bake for an additional 20 minutes, allowing the chicken skin to crisp up and vegetables to caramelize slightly.
After cooking, remove from the oven and let it rest for about 5 minutes before serving. Garnish with fresh herbs if desired.
Serve the baked chicken and vegetables warm, drizzled with the savory broth sauce from the pan.
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This Dinner Baked Chicken Vegetables recipe is ready in 1 hour 15 minutes and features Chicken Thighs, Carrots, Butternut Squash and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel and roughly chop the carrots and potatoes into bite-sized chunks. Similarly, peel and dice the butternut squash into similar-sized pieces for even cooking.
Peel and thinly slice the onions. Peel and mince the garlic cloves.
In a large mixing bowl, combine the chopped carrots, potatoes, butternut squash, and onions. Add minced garlic, olive oil, salt, black pepper, thyme, and rosemary. Toss everything together until the vegetables are well coated.
Arrange the seasoned vegetables in a large baking dish, creating an even layer.
Nestle the chicken thighs among the vegetables in the baking dish. Pour the chicken broth evenly over the dish ensuring it reaches all parts of the pan to create a broth sauce as it bakes.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
Remove the foil and bake for an additional 20 minutes, allowing the chicken skin to crisp up and vegetables to caramelize slightly.
After cooking, remove from the oven and let it rest for about 5 minutes before serving. Garnish with fresh herbs if desired.
Serve the baked chicken and vegetables warm, drizzled with the savory broth sauce from the pan.
Calories per Serving: 450
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