The trick to get the most flavor in this chicken dinner? Pack the rub with enough aromatic herbs and spices to seep into the surrounding vegetables as they cook.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine basil, lemon peel, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once.

  • Add squash, apples, lemon, and fennel seeds to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 minutes more or until an instant-read thermometer registers 165°F in the thickest part of the breast and at least 170°F in the thighs or drumsticks and vegetables are tender. Garnish with additional basil and lemon peel, if desired.

Nutrition Facts

619 calories; 39 g total fat; 9 g saturated fat; 7 g polyunsaturated fat; 19 g monounsaturated fat; 144 mg cholesterol; 419 mg sodium. 1059 mg potassium; 33 g carbohydrates; 8 g fiber; 11 g sugar; 39 g protein; 0 g trans fatty acid; 1231 IU vitamin a; 87 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 63 mcg folate; 0 mcg vitamin b12; 115 mg calcium; 4 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
The concept here is good, and I really wanted to like it.  But ... the cooktime on the brussels is WAY to long.  Totally killed; they only need 15-20 minutes tops, even for large ones.  I also added some fennel & red onion to give it more veggies, which I'd do again.  Just think the timing needs work (apple also needed a bit longer).   I'm also not so sure about the lemon.  It looked pretty, but you can't really eat it with the rind - might be better to make a lemon herb oil in advance to roast the veggies in?