This roasted chicken and vegetable recipe is so good, it’s almost unbelievable! Inspired by the kind of hearty, flavorful meals you find on the Pioneer Woman Ree Drummond Blog, this dish brings together perfectly seasoned chicken with tender, roasted autumnal vegetables, all drizzled with a luscious balsamic glaze. It’s a winner-winner chicken dinner that’s sure to become a family favorite. Get ready to make a meal that’s both impressive and incredibly easy.
First things first, let’s get that oven preheating to 375°F (190°C).
Now, for the flavor bomb! In a small bowl, combine cumin, salt, paprika, and chili powder. This spice blend is the foundation of our delicious roasted chicken, giving it a warm, smoky depth that’s just irresistible.
Give those spices a good stir to make sure they’re all mixed up. Feel free to get creative here! As Ree Drummond often suggests on her Pioneer Woman blog, you can customize this spice mix to your liking. A little curry powder or cayenne pepper could add a fantastic twist.
Next, lay out your chicken thighs on a plate or a baking sheet. We’re using thighs because they stay juicy and flavorful during roasting, just like in many of the best Pioneer Woman recipes.
Season both sides of the chicken thighs generously with salt and pepper. Then, take that wonderful spice mixture and rub it all over the chicken, ensuring every piece is nicely coated. This is where the magic happens!
Time to prep the veggies! Cut about half of a butternut squash into good-sized chunks. Butternut squash adds a touch of sweetness and beautiful color to this dish. If you’re short on time, many supermarkets sell pre-cut butternut squash – a great shortcut!
Now, take a peeled red onion and cut it into chunks as well. Red onion brings a lovely sharpness that balances the sweetness of the squash and balsamic glaze.
Separate the onion chunks a bit so they’ll roast evenly and get nicely caramelized.
Brussels sprouts are next! Trim the ends and cut them in half. Brussels sprouts roast beautifully and add a slightly nutty flavor to the mix. If you want to save time, you can also find pre-trimmed and halved Brussels sprouts in stores.
For the herb mixture, gather some fresh thyme, rosemary, and sage. These herbs are classic for autumnal dishes and bring an aromatic depth that complements the chicken and vegetables perfectly, reminiscent of the comforting flavors often found on the Pioneer Woman Ree Drummond blog.
Pull the leaves off the thyme and rosemary sprigs. Stack them together with the sage leaves for easy chopping.
Chop the herbs pretty finely. Freshly chopped herbs make a huge difference in flavor!
Let’s start cooking! Heat a large cast iron skillet over medium heat. Add a couple tablespoons of olive oil. Cast iron skillets are fantastic for this recipe because they go from stovetop to oven seamlessly, and they distribute heat beautifully, much like the cookware Ree Drummond often uses.
Using tongs, carefully place the chicken skin-side down in the hot skillet. Keep an eye on it to make sure the skin doesn’t stick. Brown the first side for about 4 minutes until it’s nice and golden brown and crispy.
Turn the chicken over when the skin is beautifully golden. Brown the second side for about 2 minutes. We’re not cooking the chicken through at this point, just getting some color and flavor on the outside.
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 you need it, but we want to roast the vegetables, not fry them.
Toss a bunch of garlic cloves into the skillet. If the skillet seems too hot, reduce the heat to medium-low to prevent the garlic from burning. Stir and cook the garlic for a couple of minutes until fragrant, being careful not to let it brown too much.
Add the chopped onions and herbs to the skillet with the garlic.
Stir the onions and herbs and cook for 2-3 minutes, until the onions start to soften, again being careful not to burn the garlic or herbs.
Raise the heat to medium-high. Add the butternut squash, Brussels sprouts, and cauliflower florets (yes, we’re adding cauliflower too!). Sprinkle the vegetables with salt and pepper.
Stir the vegetables around for about 3 minutes, allowing them to start cooking and getting a bit of color on the edges. This step helps to enhance their flavor and texture during roasting.
Splash in some red wine (or chicken broth if you prefer a non-alcoholic option). The liquid adds moisture and flavor as the vegetables roast, creating a delicious sauce.
Give the veggies one final stir to combine everything.
Nestle the seared chicken pieces into the vegetables. Use tongs to make space and arrange the vegetables around the chicken. Place the skillet in the preheated oven for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken and veggies are roasting, prepare some toast. Toast slices of good bread in a separate skillet with butter until golden and crispy. Set aside. Toasted bread is perfect for soaking up all those delicious juices from the roasted chicken and vegetables.
Pull the skillet out of the oven – it should look and smell amazing! The vegetables will be tender, and the chicken cooked to perfection. You might be tempted to increase the oven temperature to 400°F (200°C) for extra roasted color on the veggies – feel free to experiment next time, just keep an eye on them!
Serve generous helpings of chicken and vegetables over the toasted bread. Garnish with a few extra fresh sage leaves for a pop of color and aroma.
Finally, drizzle balsamic glaze over everything. Balsamic glaze adds a touch of sweetness and a tangy bite that really elevates the dish and brings all the flavors together, much like the thoughtful finishing touches Ree Drummond often includes in her recipes on the Pioneer Woman blog. Sprinkle with pomegranate seeds for extra color and a burst of fresh sweetness, if desired.
Enjoy this incredibly flavorful and satisfying roasted chicken and vegetable dish, inspired by the wonderful recipes from Pioneer Woman Ree Drummond blog! Feel free to adapt the vegetables based on what you have on hand – sweet potatoes, turnips, bell peppers, broccoli, or mushrooms would all be delicious additions.
