Roasted Chicken and Autumn Veggies


Are you ready for the best Autumn dinner ever?  Well, I’ve got the recipe for you right here!  I got the idea from the following pin that links to a recipe for roasted chicken and veggies.


I used different veggies and different seasoning to create a perfectly autumn-esque dinner!  As usual, this dish is REALLY good for you.  With the sweet potato, brussels sprouts, onion, and apple, this dish packs some serious nutrition! Some of those health benefits are as follows.

  • Full of antioxidants
  • Cancer prevention
  • Anti-inflammatory
  • Cardiovascular support
  • Immune boosting
  • High in Fiber

That just reaches the surface of how good this dish is for you.  So, that’s all great, but what I really like best about this dish is the cozy feeling I get while eating it.  It’s warm and satisfying, and the flavor is SO amazing!

Okay, let’s get to the recipe!



  • 1 lb. boneless skinless chicken breast
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder, divided
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/4 tsp. sage
  • 1 very large sweet potato, peeled and chopped into 3/4 inch cubes
  • 1 large Honeycrisp apple, cored and chopped into cubes
  • 1 lb. Brussels sprouts, washed and quartered
  • 1/2 large red onion, cut into 1 inch square pieces
  • sea salt and pepper, to taste


1.) Preheat the oven to 450 degrees.  In a small container or 1 quart plastic sealable bag, add the chicken breasts, 2 Tbsp. olive oil, the apple cider vinegar, 1/4 tsp. garlic powder, the rosemary, thyme, and the sage.  Move chicken breast around to coat with the oil and herbs.  Set aside while you prepare your veggies (at least 10 minutes).


2.) Prepare all your veggies and apple as described in the ingredient list.  Spray a large baking sheet with olive oil.  Spread the veggies and apple out on the baking sheet.  Drizzle the other 2 Tbsp. olive oil over the veggies and sprinkle with the other 1/4 tsp. garlic powder.  Stir on the pan to coat.


3.) Place the chicken breasts on top of the veggies, and drizzle the leftover juice in the bag or container over the chicken and veggies.  Place in the oven and bake at 450 degrees for 35-40 minutes until the chicken is cooked through.


4.) When done, transfer to a plate and season with sea salt and pepper.


Now get ready to have your sock knocked off, because this is DELISH!!!  Enjoy! 🙂



Hokey Pete, this dish is SO YUMMERS!!!  I made this for dinner tonight, and now I am sitting here, belly comfortably full and hunger satiated.  I got the idea from the following pin.


I made a few changes to the recipe this is linked to.  The linked recipe calls for sausage and it used sweet potatoes.  I used chicken in place of the sausage, and since I am currently obsessed with butternut squash, I used that in place of the sweet potatoes.  I also added cranberries and a couple extra spices.  Whoa, baby, the result is SO good and healthy.  If you are looking for a really filling meal that is still very healthy, this is it!  Also, this dish is beyond easy to make which is always a plus!

Based on the ingredients in my recipe, here are some of the health highlights of this dish!

  • high in fiber
  • heart friendly
  • immune boosting
  • cancer prevention
  • cold and flu prevention
  • weight management

The combination of veggies and fruit in this dish pack some serious nutrition and provide the health benefits listed above and many more!  This is truly a healthy dish that is extremely good for you!



  • 1 medium red onion
  • 1  1/2 lbs butternut squash cut into 1 inch chunks
  • 2 medium apples (preferably honey crisp apples)
  • 1 cup fresh cranberries
  • 2 Tbsp olive oil
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp dried sage
  • 1/2 Tbsp dried rosemary
  • 1 tsp. cardamom
  • small pinch of stevia
  • ½ tsp sea salt
  • 3-4 chicken breast


1.) Preheat oven to 400 degrees.  Chop your squash, onion and apples into 1 inch chunks.  Place the squash, onion, apples and cranberries in a big mixing bowl.  Add the olive oil, basil sage, rosemary, cardamom, stevia, and sea salt.  Toss until all is coated evenly.


2.) Transfer the mixture to a 11 by 13 casserole dish.


3.) Nestle the chicken breasts into the mixture.


4.) Place in the oven and bake for 50 minutes total.  After the first 25 minutes, remove from oven and baste with the juices at the bottom of the dish.  This step is optional, but it makes for juicier chicken – YUM!  Place back in the oven and continue to bake for 25 minutes to get to 50 minutes total.


5.) Place chicken on a plate, and cut into slices.  Surround it with the veggies and fruit.  Season with sea salt and pepper if desired and serve.


You will LOVE this meal!  It screams “AUTUMN”, and it is DELICIOUS!  Enjoy! 🙂