Grilled Chicken with Rosemary & Dill Roasted Fall Vegetables
Sheet pan of golden roasted zucchini, delicata squash, butternut squash, sweet potato, and sweet onion. Tossed in avocado oil, fresh rosemary, fresh dill, salt, pepper, garlic powder and onion powder.
Who says chicken and veggies have to be boring?
This recipe kinda happened by accident. I knew I wanted to make roasted fall veggies, so I picked up fresh rosemary for them. I also happened to have fresh dill in the fridge, so I tossed that in too, not expecting much... and the combo was delicious. I've been obsessed ever since and have made it a few times now, and it just works. The rosemary is warm and cozy, and the dill keeps everything bright and fresh. Plus, your house will smell divine, and it'll put you right in the holiday mood. I love when a recipe comes together like this, or should I say, falls together.
Serves 4 · Prep 20 min · Cook 40 min · Lunch & Dinner
Macros: This recipe will vary!
The amount of chicken, veggies, and oil you use will change the numbers, so instead of giving you one set of macros, I want you to build a plate that works for you. Before you serve yourself, check in with your day: based on your daily intake and current macros, how much protein and carbs do you still need?
Need more protein? Add another chicken thigh.
Need more carbs? Add a scoop of rice or quinoa, or pile on extra sweet potato and squash.
Close to your fat goal? Go lighter on the oil and use the spray.
Want to stay full longer? Load up on the veggies. They're full of fiber.
Log your plate in your tracking app as you build it, and you'll know exactly where you land.
Ingredients
1½ lb boneless, skinless chicken thighs
1 small butternut squash, peeled and cubed
1 delicata or acorn squash, seeded and sliced (no need to peel)
1 sweet potato, cubed
1 zucchini, chopped
1 sweet onion, chopped
2–3 tbsp avocado oil
Avocado oil cooking spray (0 calorie)
1-2 tbsp fresh dill, chopped, divided
1-2 tbsp fresh rosemary, chopped, divided
Salt, pepper, garlic powder, onion powder, paprika.
Instructions
Heat the oven to 425°F.
Chop all the vegetables into similar-sized pieces, about 1 inch, and add them to a large bowl.
Toss with 2–3 tbsp avocado oil, then season generously with salt, pepper, garlic powder, onion powder.
Add most of the dill and rosemary, saving a little for the chicken, and toss until everything is evenly coated.
Spread the vegetables in a single layer on a sheet pan. DO NOT CROWD THE PAN. Use two sheet pans if needed. Lightly spray with avocado oil and roast for 40 minutes, flipping halfway, until golden and tender.
While the vegetables roast, season the chicken with the same seasonings and the remaining dill and rosemary, then grill until cooked through to at least 165°F.
Serve the chicken over the roasted vegetables.
Notes & Swaps
No grill? Bake the chicken on the sheet pan alongside the vegetables, or swap in any protein you like. Make it your own!
Don't crowd the pan: If the vegetables overlap, use two sheet pans. Crowded vegetables steam instead of browning.
Zucchini cooks faster: Cut it into bigger pieces than the squash and sweet potato so it doesn't get mushy.
Serving idea: Add rice or quinoa on the side for a heartier meal, especially if you need more carbs for the day.
Meal prep: Keeps 4 days in the fridge. Reheat in the oven or air fryer to bring back the crispy edges.
