Roasted Chicken and Vegetables

Roasting chicken over seasonal vegetables brings out the flavors in both. Topped with a delicious blend of spices this dish has a burst of savory, smokey flavor.


  • 2 parsnips, peeled and cubed
  • 1 acorn squash*, peeled, seeded, cubed
  • 1/2 pound Brussel sprouts, stems trimmed
  • 6 oz baby bella mushrooms, halved
  • 1/2 yellow onion, wedges
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 2 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp cumin
  • 1 1/2 pounds chicken, boneless, skinless
  • 2 tablespoons olive oil

Makes 6


    1. Preheat oven to 400'F.
    2. Cube parsnips, acorn squash and onions into similar sizes to help with uniform cooking. Brussel sprouts and mushrooms may be left whole if they are smaller.
    3. Place cubed vegetables and minced garlic in a 13x9 baking dish.
    4. In a small glass dish, combine salt, paprika, dried thyme and cumin, stir to mix.
    5. place chicken pieces in spice mixture, coating on both sides. Lay seasoned chicken on top of vegetables.
    6. Drizzle oil on top of chicken and vegetables and bake at 400'F for 40-50 min, flipping chicken over half way through cooking, until chicken reaches an internal temperature of 165'F and vegetables are tender.

*Tip: Winter squashes such as butternut and acorn are delicious but can be a challenge to peel. For acorn squash in this recipe, slice it in half, discard seeds, then slice into wedges as you would a melon. Each wedge is then easier to peel and cube. You can also typically find pre-chopped squash in some markets.

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Nutrition facts

Per serving

  • calories: 306
  • calories from fat: 78
  • cholesterol: 87mg
  • dietary fiber: 5.6g
  • potassium: 952mg
  • protein: 36.3g
  • saturated fat: 1.7g
  • sodium: 487mg
  • sugars: 3.9g
  • total carbohydrates: 22.1g
  • total fat: 8.7g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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