Roasted Lemon-Thyme Chicken with Fall Veggies (Cauliflower, Butternut Squash, Brussels Sprouts)

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I’ve lived in the lower-North East U.S. all of my life. From Pittsburgh, to White Plains, NY, landing in Philadelphia, and now in middle-of-nowhere Ohio. And in all of these places, fall seems to come on FAST and disappear into winter just as quickly. So we kind of have to jump from flip-flops-and-shorts to hoodies-and-hats very quickly, or we miss out on this season altogether.

So when the weather suddenly went from being in the 80’s every day to low 70’s (if you’re lucky) all the time last week, I immediately wanted a warm, comforting dish to take with me for my lunch breaks. This one is perfect! The lemon and thyme still allow some brightness to peek through, while the roasted veggies bring you that deep comforting feeling in your belly. Plus, it’s a really nice dish to look at, too!
1 head cauliflower, chopped
1 butternut squash, peeled and chopped
8 oz. brussels sprouts, halved
3 chicken breasts, about 1/2 lb. each
Juice of 1 lemon — about 1/3 cup
Zest of 1 lemon
4 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon fresh thyme, minced
1 tablespoon honey
Salt and pepper
Lemon slices and thyme sprigs to garnish
Optional: 1/3 cup white wine

  1. In a small bowl, mix the ingredients for the sauce — lemon juice, lemon zest, 2 tablespoons olive oil, 3 cloves minced garlic, honey, a pinch of salt and pepper (and optional 1/3 cup white wine). Mix well and set aside.

Roasted Lemon-Thyme Chicken with Fall Veggies

  1. Line a baking dish with aluminum foil and place chicken breasts into the pan. Drizzle the sauce evenly over the chicken breasts, then sprinkle them with salt and pepper to taste. Garnish with thyme sprigs atop the chicken and lemon slices around the chicken in the pan.

Roasted Lemon-Thyme Chicken with Fall Veggies

  1. Place the chopped veggies into a bowl or bag and drizzle with olive oil, salt and pepper. Toss to coat.

Roasted Lemon-Thyme Chicken with Fall Veggies

  1. In a separate foil-lined baking dish, arrange the veggies, spread out so that every piece touches the bottom of the pan. Sprinkle with minced garlic. You may add some minced thyme to the cauliflower as well if it suits your tastes.

Roasted Lemon-Thyme Chicken with Fall Veggies

  1. Bake everything in the oven for 35-40 minutes at 400°F. Baste the chicken with the sauce once or twice during the cooking process to avoid the chicken drying out, and toss the vegetables half-way through the cooking process.

Roasted Lemon-Thyme Chicken with Fall Veggies

  1. Serve, garnishing the plate with fresh lemon slices and thyme sprigs if desired.

Feeling inspired? Check out another way to amp up butternut squash for fall with our Paleo Roasted Butternut Squash recipe!

Love easy chicken recipes?  Try this Easy Roasted Spice Chicken:

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