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.
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.
In case you needed the reminder, you don’t have to do everything.
Prioritize what really needs to be done this week – for me, that’s spending time with my family, catching up on schoolwork for next week, and taking care of myself with lots of sleep and maybe a few yoga classes.
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.
- ½ small head green cabbage
- 1 small red onion
- 2 small sweet potatoes
- 1 large carrot
- ¼ cup olive oil, divided
- ¾ teaspoon salt, divided
- 1½ pounds chicken breast (about 2 large)
- ¼ teaspoon garlic powder
- ¼ 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 ¼ 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 ½ teaspoon salt, as well as ¼ 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 (juices run clear and no pink is visible in the middle).
- Serve hot.
I hope you enjoy this simple fall meal, perfect on top of quinoa or rice, or served with a green salad.
Be well,
Marisa
Peiley says
I love this recipe; I’ve made it three times now in the past two weeks. It’s so easy to whip it up in the days leading up to finals, and also a great way to use up the cabbage and root vegetables from my CSA box! Instead of adding chicken, I’ve been going meatless, but adding a homemade turnip top pesto + tangy European style yogurt once the vegetables are out of the oven. So good!
Marisa says
Hi Peiley – Thanks for letting me know how well it turned out for you! 🙂 Love the idea of pesto and yogurt on top of the roasted veggies.