Sheet Pan Roasted Chicken

• servings: 1 serving
• total time: 45 minutes

Ingredients

2 small red onions, cut into 1/2-in.-thick wedges

1 small acorn squash (about 1 lb), cut into 3/4-in.-thick wedges

1 bulb fennel, cut into 1/2-in.-thick wedges

1 tbsp. plus 2 tsp olive oil, divided

4 sprigs thyme

Kosher salt and pepper

2 small bone-in chicken breasts (about 1 1/2 lbs total)

Directions

Heat oven to 425°F. On rimmed baking sheet, toss onions, squash and fennel with 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper; roast 15 minutes.

Meanwhile, heat remaining 2 teaspoons oil in medium skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook, skin side down, until deep golden brown, 8 to 10 minutes. Flip and cook 3 minutes more.

Nestle chicken among veggies and roast until chicken is cooked through, 15 to 18 minutes. Transfer chicken to cutting board; let rest at least 5 minutes.

Meanwhile, continue roasting vegetables until ready to serve, about 5 minutes. Slice half of chicken and serve with one-third of vegetables. Refrigerate leftover chicken and vegetables for lunch the next day.