Looking for a comforting and flavorful meal that’s perfect for any weeknight? Inspired by the hearty and wholesome recipes you might find on The Pioneer Woman Blog, this roasted chicken and autumnal vegetables dish is a guaranteed crowd-pleaser. It’s incredibly easy to prepare, packed with delicious flavors, and makes for a stunning presentation. Forget searching for something bad to say about this recipe – you won’t find anything! From the perfectly seasoned chicken to the tender veggies and the tangy balsamic glaze, every element works together in harmony. Let’s dive into how to create this winner, winner chicken dinner, reminiscent of the best recipes from the pioneer woman blog.
First things first, preheat your oven to a cozy 375°F (190°C).
Now, let’s get those delicious spices ready. In a small bowl, combine cumin, salt, paprika, and chili powder. This spice blend is the heart of our dish, infusing the chicken and vegetables with warmth and depth.
Give the spices a good stir to ensure they are perfectly mixed. Feel free to get creative here! If you’re a fan of curry, a dash of curry powder would be fantastic. Or for a little extra heat, a pinch of cayenne pepper would do the trick. The beauty of recipes inspired by the pioneer woman blog is their adaptability and home-style charm.
Lay your chicken thighs on a plate or a baking sheet. We’re using thighs for their juicy flavor, but you could also use chicken breasts or legs.
Season both sides of the chicken generously with salt and pepper. Then, take your prepared spice mixture and rub it all over the chicken, ensuring every piece is well coated. This is where the magic happens, creating that signature flavorful crust we all love in the pioneer woman blog recipes.
Time to prep the veggies! Cut about half of a butternut squash into bite-sized chunks. Butternut squash adds a lovely sweetness and autumnal touch to this dish. If you’re short on time, many supermarkets sell pre-cut butternut squash, making it even easier to whip up this pioneer woman blog inspired meal.
Next, take a peeled red onion and cut it into similar-sized chunks. Red onion brings a slightly sharper flavor that complements the sweetness of the squash beautifully.
Separate the red onion chunks a bit with your fingers. This helps them roast evenly and prevents them from steaming.
Brussels sprouts are up next! Trim the ends of the Brussels sprouts and cut them in half. Don’t be intimidated if you’re not usually a Brussels sprouts fan – roasting them brings out their natural sweetness and nutty flavor, transforming them into a delicious component of this pioneer woman blog style recipe.
For the herb mixture, gather some fresh thyme, rosemary, and sage. These aromatic herbs elevate the dish with their earthy and fragrant notes, a signature touch often found in recipes on the pioneer woman blog.
Pull the leaves off the thyme and rosemary sprigs. Stack them together with the sage leaves.
Chop the herbs finely. Freshly chopped herbs release their oils and aromas, adding a burst of flavor to our roasted chicken and veggies, just like in the best recipes from the pioneer woman blog.
Now, let’s start cooking! Heat a large cast iron skillet over medium heat. Add a couple tablespoons of olive oil. A cast iron skillet is ideal for this recipe as it retains heat beautifully and allows for both searing on the stovetop and roasting in the oven, a technique frequently used in the pioneer woman blog recipes.
Using tongs, carefully place the chicken skin-side down in the hot skillet. Make sure the skin doesn’t stick – you might need to babysit it for a moment. Brown the skin for about 4 minutes until it’s beautifully golden and crispy.
Once the skin is golden brown, turn the chicken and brown the other side for about 2 minutes. This searing step locks in the juices and adds another layer of flavor to the chicken, a key to deliciousness in any pioneer woman blog inspired dish.
Remove the chicken from the skillet and set it aside on a plate.
Pour off most of the excess grease from the skillet. You can always add a little back later if you feel it needs it.
Throw a generous amount of garlic cloves into the skillet. If the skillet seems too hot, reduce the heat to medium-low to prevent the garlic from burning. Cook the garlic for a couple of minutes until fragrant.
Add the chopped onions and herbs to the skillet.
Stir the onions and herbs and cook for another 2-3 minutes, being careful not to burn them. We want them to soften and release their aromas, creating a flavorful base for our vegetables, much like the foundational flavors in the pioneer woman blog recipes.
Raise the heat to medium-high. Add the butternut squash, Brussels sprouts, and cauliflower (yes, cauliflower! It’s a wonderful addition). Sprinkle the vegetables with salt and pepper.
Stir the vegetables around for about 3 minutes, allowing them to start cooking and get a little color around the edges. This initial sautéing step adds depth of flavor and ensures the vegetables roast beautifully.
Splash in some red wine (or chicken broth if you prefer a non-alcoholic option). The liquid adds moisture and helps to deglaze the skillet, lifting up all those flavorful browned bits.
Give the veggies one more stir to combine everything.
Nestle the chicken pieces into the vegetables. Use tongs to make room and move the veggies around as needed. Place the skillet in the preheated oven and roast for 25 minutes.
While the chicken and vegetables are roasting, toast some slices of good bread in a separate skillet with plenty of butter. Set the toasted bread aside – it will be the perfect accompaniment to our roasted dish.
Pull the skillet out of the oven – yum! The aroma is incredible. You might be tempted to roast it a bit longer at a higher temperature for extra color, but trust your instincts and follow your heart (and your oven!).
Serve generous helpings of chicken and vegetables over the toasted bread. Garnish with a few extra sage leaves for visual appeal.
Finally, drizzle balsamic glaze over everything. The balsamic glaze adds a touch of sweetness and acidity that perfectly balances the richness of the chicken and vegetables, just like the thoughtful flavor pairings in recipes from the pioneer woman blog. Sprinkle with pomegranate seeds for an extra pop of color and flavor if desired. Feel free to experiment with different vegetables like sweet potatoes, turnips, bell peppers, or broccoli – make it your own, Pioneer Woman style!
Enjoy this delightful and easy roasted chicken and vegetables recipe, inspired by the warmth and flavors of the pioneer woman blog!
