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Roasted Chicken and Seasonal Vegetables

A comforting meal featuring seasonal vegetables and roasted chicken, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound seasonal vegetables (such as squash, carrots, or Brussels sprouts) Choose your favorite seasonal vegetables.
  • 2 pieces chicken breasts (or vegetable protein for a vegetarian option) Can substitute with tofu or tempeh.
  • 3 tablespoons olive oil Extra virgin olive oil recommended.
  • 1 tablespoon balsamic vinegar
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh herbs (like rosemary or thyme)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Chop your seasonal vegetables into bite-sized pieces and place them in a mixing bowl.
  3. Drizzle the vegetables with olive oil and balsamic vinegar, then season with salt and pepper. Toss everything together until well coated.
  4. If you are using chicken, season it with salt, pepper, and a sprinkle of fresh herbs.
Cooking
  1. Spread the vegetables evenly on one side of the baking tray and place the chicken on the other side.
  2. Place the baking tray in the oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  3. Optional: Blend some of the roasted vegetables with vegetable broth to form a sauce.
Serving
  1. Let the chicken rest for a few minutes before slicing. Serve chicken alongside the roasted vegetables and any additional sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for about three months. Prep the vegetables and chicken the day before for convenience.