Pioneer Woman Roasted Chicken And Vegetables

This easy roasted chicken thighs recipe is perfect for a hearty, flavorful dinner. Packed with tender vegetables and seasoned with fresh herbs, it’s a simple yet nutritious meal. You can easily swap veggies with what you have on hand, and the crispy chicken skin adds a delicious touch that everyone will love.

Ingredients Needed:

• 1 Tbsp frsh thyme leaves
• 2 sprigs rosemary, leaves removed and chopped
• 6 whole sage leaves, plus extra for garnish
• 2 tsp ground cumin
• 2 tsp salt, plus more for seasoning chicken
• Black pepper, for seasoning chicken
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 6 bone-in, skin-on chicken thighs
• 2 Tbsp olive oil
• 12 garlic cloves, peeled
• 1 large red onion, peeled and cut into chunks
• 3 cups peeled and cubed butternut squash
• 2 cups cauliflower florets
• 2 cups Brussels sprouts, halved
• 1/4 cup red wine or chicken broth
• Balsamic glaze, for serving
• Pomegranate seeds, for serving
• Artisan bread, sliced
• Butter, for grilling

How To Make Roasted Chicken And Vegetables :

1. Preheat the oven and prep the herbs: Preheat your oven to 375°F. Finely chop the thyme, rosemary, and sage leaves together. Set aside.
2. Season the chicken: In a small bowl, mix the cumin, salt, paprika, and chili powder. Season the chicken thighs with salt and pepper, then rub the spice mixture evenly over all sides of the chicken.
3. Brown the chicken: Heat a large cast iron skillet over medium heat. Add olive oil and place the chicken thighs in the skillet, skin side down. Cook until the skin turns golden, about 4 minutes, then flip and cook for another 2 minutes. Remove the chicken and set aside.
4. Sauté garlic and veggies: Drain excess grease from the skillet, but leave a small amount. Add the peeled garlic cloves and stir for 2 minutes until slightly browned. Add the red onion and chopped herbs, cooking for 2-3 minutes while stirring to prevent burning. Add the butternut squash, cauliflower, and Brussels sprouts. Season with a pinch of salt and pepper, and cook for 3-4 minutes until the vegetables start to brown on the edges.
5. Add wine and roast: Pour in the red wine (or chicken broth) and stir. Nestle the browned chicken thighs into the vegetables, skin side up. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Grill the bread: While the chicken bakes, grill the artisan bread slices in a skillet with butter over medium-low heat until golden and crispy.
7. Serve: Remove the skillet from the oven. Serve the chicken and roasted vegetables with a drizzle of balsamic glaze and a sprinkle of pomegranate seeds. Garnish with extra sage leaves and serve with the grilled bread on the side.

Recipe Tips

• Pat the chicken dry before seasoning: This helps the skin crisp up when you sear it in the skillet.
• Don’t overcrowd the skillet: Give the chicken and veggies space to brown evenly.
• Use a cast iron skillet: It retains heat well, ensuring even cooking for both the chicken and vegetables.
• Roast at the right temperature: 375°F is ideal for tender chicken and perfectly roasted vegetables without drying them out.
• Let the chicken rest before serving: This keeps the juices inside, making the chicken more flavorful.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover roasted chicken and veggies cool to room temperature first. Then, store them in an airtight container in the fridge for up to 3 days.
• Freeze: Allow leftover roasted chicken and veggies to cool completely before placing them in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer them to the fridge overnight. Reheat in the oven or on the stove until heated through.
• Reheating: Reheat leftover roasted chicken and veggies in the oven at 350°F for 15 minutes or in a skillet on medium heat, stirring occasionally, to keep the chicken crispy and veggies tender.

Nutrition Facts

Serving Size: 1 serving (out of 4 servings)

• Calories: 338
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 500mg
• Potassium: 560mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 25g

Try More Pioneer Woman Recipe:

• Pioneer Woman Chicken Piccata With Buttery Lemon Noodles
• Pioneer Woman Chicken Pot Pie
• Pioneer Woman Bourbon Chicken
• Pioneer Woman Fried Chicken Recipe
• Pioneer Woman Chicken Bacon Ranch Casserole

Pioneer Woman Roasted Chicken And Vegetables

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Dinner Recipe Keys: R Roasted Chicken And Vegetables

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: 5 minutesTotal time: 50 minutesServings:6 servingsCalories:338 kcal Best Season:Suitable throughout the year

Description

This easy roasted chicken thighs recipe is perfect for a hearty, flavorful dinner. Packed with tender vegetables and seasoned with fresh herbs, it’s a simple yet nutritious meal. You can easily swap veggies with what you have on hand, and the crispy chicken skin adds a delicious touch that everyone will love.

Ingredients

• 1 Tbsp fresh thyme leaves
• 2 sprigs rosemary, leaves removed and chopped
• 2 sprigs rosemary, leaves removed and chopped
• 6 whole sage leaves, plus extra for garnish
• 2 tsp ground cumin
• 2 tsp salt, plus more for seasoning chicken
• Black pepper, for seasoning chicken
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 6 bone-in, skin-on chicken thighs
• 2 Tbsp olive oil
• 12 garlic cloves, peeled
• 1 large red onion, peeled and cut into chunks
• 3 cups peeled and cubed butternut squash
• 2 cups cauliflower florets
• 2 cups Brussels sprouts, halved
• 1/4 cup red wine or chicken broth
• Balsamic glaze, for serving
• Pomegranate seeds, for serving
• Artisan bread, sliced
• Butter, for grilling

Instructions

1. Preheat the oven and prep the herbs: Preheat your oven to 375°F. Finely chop the thyme, rosemary, and sage leaves together. Set aside.
   Serve: Remove the skillet from the oven. Serve the chicken and roasted vegetables with a drizzle of balsamic glaze and a sprinkle of pomegranate seeds. Garnish with extra sage leaves and serve with the grilled bread on the side.
2. Season the chicken: In a small bowl, mix the cumin, salt, paprika, and chili powder. Season the chicken thighs with salt and pepper, then rub the spice mixture evenly over all sides of the chicken.
3. Brown the chicken: Heat a large cast iron skillet over medium heat. Add olive oil and place the chicken thighs in the skillet, skin side down. Cook until the skin turns golden, about 4 minutes, then flip and cook for another 2 minutes. Remove the chicken and set aside.
   
4. Sauté garlic and veggies: Drain excess grease from the skillet, but leave a small amount. Add the peeled garlic cloves and stir for 2 minutes until slightly browned. Add the red onion and chopped herbs, cooking for 2-3 minutes while stirring to prevent burning. Add the butternut squash, cauliflower, and Brussels sprouts. Season with a pinch of salt and pepper, and cook for 3-4 minutes until the vegetables start to brown on the edges.
   
5. Add wine and roast: Pour in the red wine (or chicken broth) and stir. Nestle the browned chicken thighs into the vegetables, skin side up. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
   
6. Grill the bread: While the chicken bakes, grill the artisan bread slices in a skillet with butter over medium-low heat until golden and crispy.
   
7. Serve: Remove the skillet from the oven. Serve the chicken and roasted vegetables with a drizzle of balsamic glaze and a sprinkle of pomegranate seeds. Garnish with extra sage leaves and serve with the grilled bread on the side.

Notes

• Pat the chicken dry before seasoning: This helps the skin crisp up when you sear it in the skillet.
• Don’t overcrowd the skillet: Give the chicken and veggies space to brown evenly.
• Use a cast iron skillet: It retains heat well, ensuring even cooking for both the chicken and vegetables.
• Roast at the right temperature: 375°F is ideal for tender chicken and perfectly roasted vegetables without drying them out.
• Let the chicken rest before serving: This keeps the juices inside, making the chicken more flavorful.

Keywords:Pioneer Woman Roasted Chicken And Vegetables