Roasted Chicken Breasts with Potatoes, Squash and Brussels Sprouts

This colorful roast of crispy chicken and hearty vegetables is delicious and cooks in one pan!

Serves: 4Prep: 20 minutesCook: 1 hourTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 2 teaspoons garlic, minced
  • 1 teaspoon salt, divided
  • 3⁄4 teaspoon black pepper
  • 1 1⁄2 teaspoons Simple Truth Organic™ Sage, chopped
  • 4 bone-in chicken breasts, skin on
  • Simple Truth Organic™ Extra Virgin Olive Oil Cooking Spray
  • 6 medium new potatoes, cut into wedges
  • 1 butternut squash, peeled and cubed
  • 4 tablespoons Simple Truth Organic™ Salted Butter, melted
  • 1⁄2 pound Brussels sprouts
  • 1 teaspoon garlic, minced (for potatoes)


  • Preheat oven to 400°F. Coat baking pan with cooking spray.
  • In small bowl, combine garlic, salt, pepper and sage. Loosen skin from chicken breasts and rub garlic mixture under loosened skin. Place chicken breast side up in a prepared pan.
  • To prepare Brussels sprouts: Trim stem and score with an "x" to allow the stem and leaves to cook evenly.
  • In another small bowl, combine potatoes, squash, Brussels sprouts, butter, garlic and season with salt and pepper. Arrange vegetable mixture around chicken.
  • Bake for 1 hour or until a thermometer inserted into meaty part of chicken reads 165°F.
  • Let stand 10 minutes and serve.