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.