This is a super simple meal for those long days when you want something hearty and home cooked but not too complicated!



4 chicken breasts/2 chicken thighs

2 onions, chopped into rings, then chopped in half to form half-circles

3 small potatoes, cut in quarters

6 garlic cloves, cut in quarters

3 carrots, sliced in half lengthwise, cut into thirds

2 celery stalks, cut same as carrots

2 shallots, thinly sliced

12 brussels sprouts, cut in half

3 tbsp olive oil

5 sprigs thyme

Chicken bouillon

Salt + Pepper




Set oven to 425°


  1. Pat the chicken dry and season with salt and pepper; set aside while you prep vegetables.


  1. After cutting vegetables (described above) put them into a large bowl and combine with olive oil, salt and cracked black pepper. Hand mix to make sure they are thoroughly coated. Arrange vegetables on a lined baking sheet. Add hand-torn sprigs of thyme on top.

  1. Add 1½ tbsp of chicken bouillon into 1 cup hot water and mix thoroughly with a whisk. Pour over all of the veggies.


  1. Arrange chicken pieces on top of the veggies.

  1. Place in the oven and cook for 25 minutes and remove. Remove chicken and stir veggies around to ensure even cooking. Put chicken back on veggies (flip side) and cook for 10-20 more minutes. Internal temperature for chicken needs to be between 160° – 170° (anything over will be dry).