One Pan Roasted Chicken with Fall Vegetables

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 8 oz Baby peeled carrots
  • 8 oz Baby red potatoes
  • 1/2 tsp Basil, dried
  • 8 oz Brussels sprouts
  • 1 lb Butternut squash
  • 2 cloves Garlic
  • 1 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/4 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 1 pound butternut squash, chopped
• 8 ounces baby red potatoes, halved
• 8 ounces baby peeled carrots
• 8 ounces brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 8 bone-in, skin-on chicken thighs
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste

Directions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside. Place butternut squash, potatoes, carrots and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, balsamic vinegar and garlic; season with salt and pepper, to taste. Top with chicken in a single layer. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired.