Ingredients:

  • 2.5 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups butternut squash, peeled and cubed into 1-inch pieces
  • 3 large carrots, sliced into thick coins
  • 2 cups Brussels sprouts, halved
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed butternut squash, sliced carrots, and halved Brussels sprouts with 2 tbsp extra virgin olive oil, rosemary, and thyme. Spread the vegetables in a single layer around the edges of the pan, leaving a clear space in the center.
  3. Pat the chicken thighs completely dry with paper towels. Rub the thighs with 1 tbsp olive oil, then coat evenly with smoked paprika, garlic powder, salt, and pepper.
  4. Place the chicken in the center of the pan, skin-side up.
  5. Roast in the oven for 30-35 minutes.
  6. Whisk together honey, apple cider vinegar, and Dijon mustard to create the glaze. Brush the glaze over the chicken and roast for an additional 5-10 minutes until the chicken reaches an internal temperature of 165°F and the skin is crisp.