Favorite Fall Vegetables & Chicken Thighs
1 lb. Butternut Squash, diced
6-10 ounces Baby Carrots
6-10 ounces Brussel Sprouts, halved
1 Red Potato, cleaned & diced
2 cloves garlic, minced
2 1/2 Tbsp Olive oil or Coconut oil
2 Tbsp Balsamic Vinegar
1/2 tsp Oregano, dried
1/2 tsp Rosemary, dried
1/2 tsp Thyme, dried
1/2 tsp Sea Salt
1/4 tsp Black Pepper
4 Chicken Thighs
Preheat oven to 400F. Coat baking sheet with parchment paper.
Toss together Butternut Squash, Baby Carrots, Brussel Sprouts, Red Potatoes, Garlic, & 2 Tbsp Oil & Vinegar in Bowl. Spread vegetable mixture onto baking sheet. Season with sea salt & pepper. Bake for 30 minutes, tossing frequently.
Meanwhile, in a small bowl, mix together Oregano, Rosemary, Thyme, Salt, Pepper & 1/2 Tbsp olive oil. Brush mixture over Chicken Thighs.
After vegetables have cooked for 30 minutes, add Chicken Thighs to the baking sheet. Bake for 30 more minutes, tossing frequently, until vegetables are cooked to desired tenderness.
Broil for 3-5 minutes, if desired.
