One-Pan Roasted Chicken and Vegetables

eatingbirdfood.com

Jessamy Czerniecki

1 lb. Brussels sprouts, trimmed and halved

1 lb. butternut squash, cut into bite-sized pieces

½ red or yellow onion, chopped

1 lemon, thinly sliced

3 large garlic cloves , minced

4 Tablespoons olive oil, divided

2 Tablespoons balsamic vinegar

1 ½ teaspoon sea salt, divided

1 ½ teaspoon ground pepper, divided

pinch of nutmeg

4 to 6 chicken thighs, bone-in or boneless

1 Tablespoon apple cider vinegar

1 teaspoon fennel seeds

1 teaspoon crushed red pepper

1 teaspoon ground paprika

1 teaspoon garlic powder

4 fresh sage leaves, chopped

Directions at eatingbirdfood.com

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