ONE PAN ROASTED CHICKEN WITH FALL VEGETABLES

By PineyCook

Ingredients

• 1 pound butternut squash, chopped
• 8 ounces baby red potatoes, halved
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• 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
• FOR THE CHICKEN
• 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

Details

Adapted from damndelicious.net

Preparation

Step 1

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.