Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb butternut squash, peeled and cubed into 1-inch pieces
  • 1 lb Brussels sprouts, halved
  • 1 lb baby gold potatoes, halved
  • 1 large red onion, cut into thick wedges
  • 2 Granny Smith apples, cored and sliced into thick wedges
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, halved baby potatoes, red onion wedges, and apple slices.
  3. Whisk together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper in a small bowl.
  4. Drizzle two-thirds of the herb oil over the vegetables and toss until evenly coated.
  5. Arrange the seasoned vegetables around the edges of the baking sheet, leaving a clear space in the center for the chicken.
  6. Pat the chicken thighs bone-dry with paper towels and rub them thoroughly with the remaining one-third of the herb oil.
  7. Place the chicken thighs skin-side up in the center of the pan.
  8. Roast for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are caramelized.