Rosemary Balsamic Chicken Thighs with Roasted Butternut Squash and Brussels Sprouts

Ingredients

• 8 Boneless, skinless chicken thighs
• 1/4 cup Balsamic vinegar
• 2 tbsp Olive oil
• 2 tbsp Fresh rosemary, chopped
• 3 cloves Garlic, minced
• Salt and pepper, to taste
• 4 cups Butternut squash, cubed
• 2 cups Brussels sprouts, halved
• 2 tbsp Olive oil
• Salt and pepper, to taste

Instructions

1. 1

   1. In a large bowl, combine the chicken thighs, balsamic vinegar, 2 tbsp olive oil, rosemary, garlic, salt, and pepper. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   2. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.