Categories: Chicken, Dinner

Ingredients

• 1 lb. Brussels sprouts, trimmed and halved
• 1 lb. butternut squash, cut into bite-sized pieces
• 1/2 red or yellow onion, chopped
• 1 lemon, thinly sliced
• 3 large cloves garlic, minced
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• pinch of freshly grated nutmeg
• 4–6 chicken thighs (bone-in or boneless)
• 2 Tablespoons olive oil
• 1 Tablespoon apple cider vinegar
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 4 fresh sage leaves, chopped

Directions

1. Preheat oven to 450°F. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine. Spread veggie mixture onto a large baking sheet.

2. Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!

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