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Harvest Roasted Chicken and Veggies

Harvest Roasted Chicken and Veggies

Enjoy your fall season with this hearty one-pan meal.


  • 2 chicken breasts
  • 1 cup sweet potato
  • 1 cup butternut squash
  • 1 cup brussel sprouts
  • 1 cup peeled carrots
  • 1 sweet onion
  • 2 tbsp. olive oil
  • 1 tbsp. rosemary
  • 1 tbsp. garlic powder
  • 1 tbsp. thyme
  • 2 tsp. salt
  • 2 tsp. pepper


  1. Preheat the oven to 400 degrees. Cut all vegetables into thick pieces (1-2 inches) and prepare a large baking sheet with parchment paper or nonstick spray.
  2. In a bowl, coat vegetables with half of the olive oil and half of the seasonings.
  3. Place chicken breasts in the center of the baking pan, then surround them with the vegetables. Drizzle remaining olive oil over the chicken breasts and add the remaining seasonings.
  4. Bake chicken and vegetables for 45 minutes or until cooked through.
  5. Remove from the oven and allow to cool. Salt and pepper to taste, and serve and enjoy!


This article first appeared in the October 2021 edition of the HealthPerks newsletter.

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