One Pan Fall Dinner (Roasted Chicken Thighs And Seasonal Vegetables)
This is a prime example of one of those meals that I tend to throw together and never think twice about sharing on the blog. It's THAT simple. Believe it or not, I get really bogged down by all the choices out there on Pinterest, in cookbooks, etc. This actually hurts a little to admit because deep in my heart of hearts I am a cookbook LOVER. It's one of my favorite hobbies to read a cookbook cover to cover then cook through it from start to finish. I adore the process of learning new things and always trying something new BUT in this season with two small kiddos I just don't have the margin for that. And that's okay! One day I'll get to snuggle up with my cookbooks again...
Sometimes it's just nice to go back to the basics and know you're going to eat something delicious and nourishing. Whenever I get overwhelmed while planning my meals for the week, I try to go back to these one-pan dinners. They are usually a ton cheaper because the ingredients are simpler and they are always a hit with the family - tastes good and less dishes to clean!
- 3 carrots, chopped
- 2 apples, chopped
- 1 (10 ounce) bag of chopped butternut squash
- 1 pound chicken thighs
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 sprigs of fresh rosemary, finely chopped
- Preheat oven to 425 F.
- Chop carrots + apples and and combine in a bowl with the butternut squash.
- Season vegetables and apples with salt, pepper and olive oil, stirring to coat everything.
- Evenly distribute the vegetables and apples on a baking sheet lined with foil.
- Season the chicken with salt and pepper on both sides and place on top of the vegetables, drizzling with a touch more olive oil.
- Finely chop rosemary and sprinkle all over the pan.
- Bake for 20 minutes and enjoy!
What is your go-to meal for the fall season?