This meal just couldn’t get any easier with crisp-tender chicken and veggies packed with so much flavor!
5 stars (1 rating)
Ingredients
1poundbutternut squash, chopped
8ouncesbaby red potatoes, halved
8ouncesbaby peeled carrots
8ouncesbrussels sprouts, halved
2tablespoonsolive oil
2tablespoonsbalsamic vinegar
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
For the chicken
8bone-in, skin-on chicken thighs
1teaspoondried oregano
½teaspoondried thyme
½teaspoondried basil
¼teaspoondried rosemary
Kosher salt and freshly ground black pepper, to taste
Instructions
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.
Notes
*Cooking time will vary depending on the size and thickness of the potatoes.