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Roasted Chicken and Vegetables

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Ingredients Method

Ingredients
  

  • 1 Butternut squash, peeled and cut into about 1" cubes
  • 6-7 Medium potatoes, cut into 1" cubes
  • 1 onion cut into strips
  • 1-2 lbs boneless chicken breasts or thighs, marinated
  • 1 lb Brussels Sprouts
Seasonings of choice (garlic powder, onion powder, pepper, chili powder, paprika, sage, thyme, etc.)

Method
 

  1. Marinate Chicken overnight with seasonings of choice. (I used avocado oil, apple cider vinegar, garlic powder, onion powder, Tony Chachere's Creole, Thyme, Sage)
  2. Peel and chop butternut squash into about 1" pieces
  3. Scrub and chop potatoes into about 1" pieces
  4. Peel and cut onion into strips
  5. Add vegetables to large bowl and drizzle olive or avocado oil, spices and mix
  6. Line large baking sheet with parchment paper and add vegetables in a single layer
  7. Place marinated chicken on top of veggies and sprinkle with kosher salt
  8. Bake at 400° for 40 minutes