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Roasted Garlic Chicken and Fall Vegetables

All your favorite fall flavors in one dish - roasted butternut squash, Brussels sprouts, and with creamy Roasted Garlic Chicken. Fill your house with the heavenly aroma of fall with this easy dinner - just chop, roast, and eat!

  • 10 Minute Prep Time
  • 40 Minute Cook Time
  • 2 Servings

What You'll Need

  • 1 pkg Kevin’s Roasted Garlic Chicken

  • 1 large butternut squash, cubed

  • 1 fuji apple, diced

  • 1/2 lb (2 cup) brussel sprouts, trimmed and halved

  • 1/2 red onion, thinly sliced

  • 1/4 cup pumpkin seeds

  • 1/2 tsp salt

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • 2 tbsp olive or avocado oil

  • Black pepper to taste

Cook It Up!

  • 1

    Preheat oven to 425, prep ingredients while oven preheats

  • 2

    Add butternut squash, apple, brussels sprouts, and red onion to a lined baking sheet, drizzle with the olive oil, add the salt, pepper, rosemary, and thyme, toss with hands to coat.

    For brighter flavor, use fresh thyme and rosemary instead of dried - swap 1 tbsp fresh for 1 tsp dried.

  • 3

    Roast for 25 minutes, sprinkle pumpkin seeds on top then continue roasting for another 15 minutes, until vegetables are tender and slightly browned.

  • 4

    While vegetables are roasting, prepare Kevin's Roasted Garlic Chicken according to package directions.

  • 5

    Serve roasted veggies and chicken side by side. Pour any remaining Roasted Garlic Sauce over chicken and serve!