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One Pan Roasted Chicken with Fall Vegetables
Ingredients
  • 1 pound butternut squash, chopped
  • 8 ounces baby red potatoes, halved
  • 8 ounces baby peeled carrots
  • 8 ounces brussels sprouts, halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • subheading: For the chicken:
  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
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