One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

This gluten-free recipe is a delicious and easy one-pan dish that combines tender roasted chicken with the natural sweetness of butternut squash and the savory goodness of Brussels sprouts. Perfect for a hassle-free weeknight dinner

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups butternut squash, cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

Preheat your oven to 425F 220C

In a large bowl, combine the butternut squash, Brussels sprouts, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper

Toss to coat the vegetables evenly

Place the chicken thighs skin-side up on a baking sheet or oven-safe skillet

Arrange the seasoned vegetables around the chicken thighs on the same baking sheet or skillet

Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through, and the vegetables are tender and slightly caramelized

Garnish with fresh parsley before serving

Enjoy your gluten-free One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts