Ingredients

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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

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.
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Step 2

  • 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.
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Step 3

  • 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.
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  • Length: 33 minutes

Step 4

  • Serve immediately, garnished with parsley, if desired.
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