Welcome fall with this one-pan wonder featuring roasted chicken, earthy root veggies, and warm autumn spices. It’s hearty, healthy, and perfect for cozy weeknight dinners or easy meal prep as the seasons shift.
Optional: a sprinkle of goat cheese or toasted walnuts to finish
Instructions
Marinate the chicken: In a bowl, whisk olive oil, apple cider vinegar, Dijon, garlic, rosemary, thyme, salt, and pepper. Coat chicken in marinade and let sit for 15–30 minutes.
Prep the veggies: Toss turnip, Brussels sprouts, fennel, and onion in a little olive oil, salt, and pepper.
Bake everything: Preheat oven to 400°F. Spread chicken and veggies on a parchment-lined sheet pan. Bake for 25–30 minutes or until chicken is cooked through and veggies are golden.
Serve and enjoy: Top with optional goat cheese or walnuts and fresh herbs if desired. Serve warm or store for lunch prep!
Notes
✅ Tip:
Make a double batch—you’ll thank yourself later. This reheats beautifully and tastes even better the next day.