Paleo Autumn Roasted Chicken with Butternut Squash and Kale

Ingredients

• 8 Chicken thighs, bone-in, skin-on
• 1 medium Butternut squash, peeled and cubed
• 4 cups Kale, chopped
• 2 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 and cubed butternut squash. Drizzle with olive oil and sprinkle with minced garlic, chopped rosemary, salt, and black pepper. Toss to coat evenly.