2 bone- in chicken thighs (can use chicken breast as well, thighs are more juicy with this)
3 tbsp olive oil
2 cups butternut squash, cubed
2 cups brussels sprouts, halved
1 granny smith apple, sliced thick
1 cup onion, large chunks (or try shallot bulbs, peeled and sliced)
3 cloves garlic, minced
1 tbsp each: fresh thyme, rosemary, sage
Salt and pepper, to taste
Optional: 1 tbsp red wine vinegar
Put the following ingredients in a large resealable bag or bowl with a lid: chicken, seasonings, 2 tbsp oil, red wine vinegar. Seal and massage or shake until mixture is even over the chicken. Set aside and let marinade while chopping vegetables Place all vegetables and apple on a baking sheet and drizzle with remaining olive oil and season with salt and pepper to taste. Put the chicken on top of the veggies or on the same baking sheet. Spread everything out evenly. Roast in the oven for approximately 30 minutes (until chicken is cooked thru) at 450 degrees F.
