Recipe: Easy Chicken with Roasted Vegetables

It's healthy, warm, and satisfying.

Chicken and roasted vegetables

Photo by Emily McLaughlin

The calendar may say March, but winter temperatures are liable to stick around for at least another few weeks. Lean into your continued comfort food cravings with this easy one-pan chicken and roasted veggie dish packed with flavor, protein, and warmth.


  • 1-1.5 lbs chicken breasts or thighs
  • 1 large sweet potato
  • 1 medium onion
  • 8-10 Brussels sprouts
  • 2-3 large carrots
  • 1 Tbsp coconut aminos (or soy sauce)
  • 1 Tbsp olive or avocado oil
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 1 tsp smoked paprika
  • 1 tsp sea salt

Note: You may also use other winter veggies, such as squash, turnips, beets, or parsnips.


Heat the oven to 425 degrees and grab a roasting pan. Wash and prep the veggies, then chop them into bite-sized pieces. Place the veggies and chicken in the roasting pan.
Drizzle the coconut aminos and oil over the chicken and veggies. Next, sprinkle them with each of the seasonings. Toss everything together to evenly coat the veggies and chicken.

Roast the veggies and chicken for 25 to 30 minutes, or until the chicken starts to brown and the veggies start to char on the edges. Serve this dish over a bed of brown rice, quinoa, or marinated kale.