Roasted Chicken and Vegetables
people
Roasted Chicken and Vegetables is an easy sheetpan dinner. Chicken thighs, onion, squash, and Brussels sprouts are baked in the oven tossed with bacon grease then sprinkled with the bacon for a dinner that is good any night of the week.
Equipment
- sealable plastic bag
- rimmed baking sheet
Ingredients
Chicken Marinade
- 4 Open Nature Air Chilled Chicken Thighs
- 2 tablespoons soy sauce
- 1 tablespoon orange marmalade
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons fresh ginger
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Bacon
- 8 slices Open Nature Uncured Bacon uncooked, and you'll reserve the bacon grease
- 2 tablespoons reserved bacon grease
Roasted Vegetables
- 3 tablespoons olive oil
- 3 ½ teaspoons freshly chopped thyme
- ¾ teaspoon kosher salt
- ½ teaspoon pepper
- 1 pound butternut squash cut into 1-inch pieces
- 16 ounces Brussels sprouts outer leaves and ends removed, cut in half
- 1 large red onion cut into 1-inch pieces
- 8.8 ounces O Organics Organic Rice & Vegetables
- ¼ cup pomegranate arils for garnish, if desired
Instructions
Chicken Marinade
- Put the soy sauce, orange marmalade, lemon juice, ginger, black pepper, and salt into a resealable plastic bag and mix. Add the 4 chicken thighs, seal the bag, and move the chicken around to coat. Place into refrigerator to marinate for a minimum of two hours. Turn bag over after first hour, if possible.
Bacon
- Put the 8 slices of bacon onto a rimmed baking sheet. Place a rack in the middle of the oven and put the bacon in. Turn the oven on to 400°F. and cook for about 22 minutes or until bacon is done to your liking. *SEE RECIPE NOTE!* (Do not clean the pan - you'll use it to cook the chicken and vegetables.) Place the bacon onto a plate lined with a paper towel and pour the grease into a large bowl.
Roasted Chicken and Vegetables
- Preheat oven to 425°F.
- In the large bowl with the bacon grease, add the olive oil, thyme, salt, and pepper, and mix. Add the butternut squash cubes, halved Brussels sprouts, and cut red onion. Toss to coat.
- Spray the rimmed baking sheet with cooking spray and place the 4 chicken thighs on it. Surround the chicken with the vegetables.
- Put the chicken and vegetables into the oven and bake for about 30 minutes or so. Chicken will be cooked when internal temperature reads 165° on a thermometer.
- While chicken and veggies are in the oven, cook the O Organics Organic Rice & Vegetables according to package directions.
- Evenly sprinkle bacon over the sheet pan. Add about a tablespoon of pomegranate arils to each dish and serve with O Organics Organic Rice & Vegetables.
Notes
*For baking bacon: Begin with a cold oven and set the temperature to 400°F. Look to see how it's doing after it's been in for 10 minutes. Then continue to cook it, checking every three minutes. I will take mine out after about a total of 22 minutes. I like to check every so often because it can burn very quickly if ignored.
*If you find that the chicken skin is browning too quickly before it's finished cooking, cover pan with a sheet of tin foil.
*If you find that the chicken skin is browning too quickly before it's finished cooking, cover pan with a sheet of tin foil.
Nutrition
Serving: 1g | Calories: 674kcal | Carbohydrates: 42g | Protein: 31g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 1392mg | Potassium: 1259mg | Fiber: 8g | Sugar: 11g | Vitamin A: 13105IU | Vitamin C: 128mg | Calcium: 128mg | Iron: 4mg