This is one of my all-time favorite Fall recipes from the garden. My family loves it as well and there are seldom any leftovers. I can’t believe it got them eating Brussels sprouts and butternut squash. The chicken turns out zesty and juicy and would make an awesome entrée even by itself, but don’t miss out on the veggie goodness.
Preheat oven to 450 degrees.
Pan: Cover a large cookie sheet with foil and spray it with cooking spray
Prep time: 10-15 minutes. Buy pre-cut squash and Brussels sprouts to speed it up.
Cook time: 30-40 minutes
For the chicken For the veggies:
4 chicken thighs 1 pound of Brussels sprouts, halved
3 tablespoons olive oil 1 pound of butternut squash, pealed & cubed
1 1/2 tablespoon apple cider vinegar ½ medium onion, sliced and quartered
1 teaspoon crushed red pepper 1 lemon, thinly sliced
1 ½ teaspoons fennel seeds 3 garlic cloves, minced
1 ½ teaspoons ground paprika 2 tablespoons olive oil
1 ½ teaspoons garlic powder 2 tablespoons balsamic vinegar
¾ teaspoon sea salt 1 teaspoon sea salt
¾ teaspoon black pepper 3/4 teaspoon black pepper
6 fresh sage leaves, chopped
Chicken: Combine olive oil, apple cider vinegar, crushed red pepper, fennel seeds, paprika, garlic powder, sea salt, pepper and sage leaves in a small bowl. Baste the marinade over both sides of the chicken thighs. Place the chicken on the prepared cookie sheet and bake for 15-20 minutes.