One-Pan Chicken & Roasted Vegetables

Enjoy spiced chicken thighs and balsamic vegetables for an incredibly flavorful weeknight meal.   Enjoy the leftovers as lunch the next day.

Ingredients

For the vegetables:

• 1 pound  Brussels sprouts, trimmed and halved
• 1 pound butternut squash, cut into bite-sized pieces ( I like to buy the pre-chopped butternut squash to save on prep)
• 1/2 medium onion, chopped
• 1 lemon, thinly sliced
• 3 tsp. minced garlic
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon of sea salt
• 1 teaspoon ground pepper
• Pinch of freshly grated nutmeg

For the Chicken:

• 4 chicken thighs (bone-in or boneless)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• 1  teaspoon of sea salt
• 1/2 teaspoon pepper
• 1 tsp. dried sage

Directions

1. Preheat oven to 450°F.
2. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine.
3. Spread veggie mixture onto a large baking sheet.
4. Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl.
5. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.
6. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Squeeze any remaining juice from the lemon over each serving and enjoy!