Autumn Paleo Roasted Chicken and Vegetables

Ingredients

• 8 ounces Chicken Thighs, bone-in, skin-on
• 2 cups Butternut Squash, peeled and cubed
• 2 cups Brussels Sprouts, trimmed and halved
• 2 tablespoons Olive Oil
• 3 cloves Garlic, minced
• 1 tablespoon Rosemary, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large baking dish, toss the chicken thighs, butternut squash, and Brussels sprouts with the olive oil, garlic, rosemary, salt, and pepper.