One Pan Roasted Chicken with Autumn Vegetables

Makes 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
· 1 pound chopped, butternut squash (you can purchase it already chopped at the grocery store)
· 8 ounces baby red potatoes, cut in half
· 8 ounces baby carrots
· 8 ounces brussels sprouts, cut in half
· 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
Instructions:
· Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
· Season the chicken thighs with oregano, thyme, basil, rosemary, salt and pepper; set aside.
· Place the butternut squash, potatoes, carrots and brussel sprouts in a single layer onto the prepared baking sheet. Toss vegetables with the olive oil, balsamic vinegar and garlic; season with salt and pepper. 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.
Alert1 wishes you a happy, healthy Autumn season!