I asked you guys on Instagram a few weeks ago to share with me the kind of recipes you wanted to see more of; these responses largely determined the recipes I included in my Fall Real Food Family Meal Plan; and the recipes I'll be sharing on the blog in the coming month. The response? A resounding "one pan and one pot meals!". I feel you, mama-- isn't it so much easier just to throw it all on one pan? This recipe combines two easy recipes in one-- roasted rosemary garlic chicken thighs and cinnamon honey roasted root vegetables; for a complete one-pan meal with a ton of flavor that is easy to prep ahead (root veggies hold up well pre-chopped in the fridge) perfect for fall and winter nights.
One-Pan Rosemary Garlic Chicken with Cinnamon Honey Roasted Root Vegetables
Chicken Thighs: 2 lb bone-in, skin-on chicken thighs (about 4-5) 2 cloves garlic, minced 3 tbsp olive oil 2 tbsp chopped fresh rosemary 1/2 tsp sea salt Cinnamon Honey Roasted Root Vegetables: 1⁄2 butternut squash, diced 1 medium sweet potato 1 pint Brussels sprouts, quartered 3 carrots, medium dice 2 tbsp olive oil 6-8 sprigs fresh thyme 1 tsp cinnamon 1⁄2 tsp nutmeg sea salt, to taste 1-2 tbsp honey, melted 1. Preheat oven to 400 degrees.
2. In a small bowl, whisk together garlic, olive oil, rosemary and sea salt. Pat chicken dry and rub mixture over top of skin.
3. Drizzle a large baking sheet with olive oil, Place chicken thighs in center.
4. Meanwhile, toss vegetables with spices and oil.
5. Scatter vegetables around chicken thighs. Bake for 35-45 minutes, tossing once, until vegetables are cooked through. Toss vegetables with honey before serving.
Get 80+ recipes like this in my Limited Edition Fall Real Food Family Meal Plan, available now.
#realfoodmeal #realfoodreicpe #recipe #onepna #onepot #sheetpanmeal #realfoodsheetpandinner #sheetpandinner #easydinner #familyfood #familymeal #familyfriendly #familyrecipe #chickenrecipe #fallrecipe #winterrecipe