This is a one sheet pan meal, quick and easy to prepare. We used only Brussels sprouts and Delicata squash but this would have been even more delicious with shallots so I have added them to this recipe. Actually you could add other vegetables for roasting if you choose i.e. onions, sweet potato although Delicata squash has a sweet potato-like taste and consistency.
Darrah's creative mind
Ingredients
- 1 1 lb package Brussels sprouts (fresh or frozen, thawed)
- 1 med. delicata squash
- 3-4 T. olive oil
- 2-3 med. shallots
- 1 lb. chicken breasts or thighs (extra time for thighs)
- 1/2 t. each various spices (mixture salt, pepper, paprika, oregano, onion powder, garlic powder, thyme)
- Preparation: 15 min
- Cooking: 35 min
- Ready in: 50 min
Instructions
- Cut Brussels sprouts in 1/2, peel and cut squash in half lengthwise, scoop out seeds, cut into 1/2" pieces, slice shallots into 3rds, place in large mixing bowl with EVOO and spices. Place vegetables onto a sheet pan lined with parchment paper. Open out chicken thighs or slice breasts lengthwise and coat with EVOO and same spices. Place chicken on top of vegetables. Place sheet pan in a pre-heated 425 degree oven and cook for 30 minutes. Test for doneness since thighs may take 5-7 minutes longer than breasts. Darrah served this with a couscous mix from Trader Joe's called Harvest Grain Blend over which she poured a prepared olive oil and vinegar mixture. We served this with chopped scallions and grated parmesan cheese.
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