Autumn Keto Roasted Chicken and Vegetables

Ingredients

• 8 chicken thighs, bone-in, skin-on
• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, cubed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon rosemary, fresh, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large baking dish, arrange the chicken thighs, Brussels sprouts, and butternut squash. Drizzle with olive oil and sprinkle with garlic, rosemary, salt, and black pepper. Toss to coat everything evenly.