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
- Preheat oven to 400'F.
- 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.
- Place cubed vegetables and minced garlic in a 13x9 baking dish.
- In a small glass dish, combine salt, paprika, dried thyme and cumin, stir to mix.
- place chicken pieces in spice mixture, coating on both sides. Lay seasoned chicken on top of vegetables.
- 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.
- 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
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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