One Pan Roasted Chicken with Fall Vegetables
"This meal just couldn't get any easier with crisp-tender chicken and veggies packed with so much flavor!..."
INGREDIENTS
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1 pound butternut squash, chopped
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8 ounces baby red potatoes, halved
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8 ounces baby peeled carrots
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8 ounces brussels sprouts, halved
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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2 cloves garlic, minced
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons chopped fresh parsley leaves
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8 bone-in, skin-on chicken thighs
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon dried basil
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1/4 teaspoon dried rosemary
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Kosher salt and freshly ground black pepper, to taste
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