This simple One Pan Roasted Chicken and Fall Vegetables is the perfect time saving meal for busy nights and full fall schedules!
This is a full time of year for all of us. With the holidays approaching, and the weather chilling, it's exciting to look forward to days off with family and festive holiday tables.
My friends know me well for saying that fall is full, instead of busy. Why do I avoid the word "busy"? Simply put, busy is a word that allows us to push people and friendship down our to-do list. When we instead celebrate the fullness of life, we acknowledge that we have less space for new commitments right now - but that we can always make time for what matters, and showing up for one another.
This simple One Pan Roasted Chicken and Fall Vegetables is the perfect dish to turn to when you're feeling like your plate is on the fuller side. Whether it's after a long day at work, or a last minute invite to friends to stop by for a meal, this one-pan dish comes together easily with humble ingredients.
While I used cabbage, onion, sweet potatoes, and carrot, you are welcome to get creative with your favorite root and cruciferous vegetables - substitute in cauliflower florets, Brussels sprouts, white potatoes, or anything else you might have on hand.
The key is to keep the pieces small enough to roast fully within 45-50 minutes, pausing halfway during that cooking time to add the chopped chicken overtop the roasting veggies. I like to do it this way so that I can serve it straight from the roasting pan, instead of needing to chop the chicken at the end.
I hope you enjoy this simple fall meal, perfect on top of quinoa or rice, or served with a green salad. For more seasonal meal ideas and grocery shopping inspiration, check out my Seasonal Produce Lists I share each month on Uproot Kitchen. Enjoy and be well!
This simple 1 Pan Roasted Chicken & Fall Vegetables by @uprootkitchen is a perfect time saving meal for busy nights Tweet this
One Pan Roasted Chicken and Fall Vegetables
- 1/2 small head green cabbage
- 1 small red onion
- 2 small sweet potatoes
- 1 large carrot
- 1/4 cup olive oil, divided
- 3/4 teaspoon salt, divided
- 1 1/2 pounds chicken breast (about 2 large)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
- Freshly ground black pepper, to taste
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Chop the cabbage and red onion into wedges using a sharp knife. Chop the carrot and sweet potatoes into coins or bite-size chunks.
- On the prepared pan, toss the chopped vegetables with 2 tablespoons olive oil and 1/4 teaspoon salt.
- Roast vegetables for 25 minutes. Remove the pan from the oven and stir well.
- Chop the chicken breasts into bitesize pieces, and add it to the pan on top of the half-roasted vegetables.
- Drizzle the pan with the additional 2 tablespoons olive oil and sprinkle over 1/2 teaspoon salt, as well as 1/4 teaspoon garlic powder, red pepper flakes and black pepper to taste.
- Roast chicken and vegetables for an additional 20-25 minutes, until you can cut into the chicken pieces and they are cooked throughout (any juices run clear when you cut into the pieces and there is no pink within the chicken pieces).