Ingredients

• 4-6 bone-in chicken thighs with skin on
• 1 pound baby gold potatoes, peeled & quartered
• 1/2 pound butternut squash, cubed
• 1/2 pound brussel sprouts, halved
• 1 red onion, sliced thin
• Extra Virgin Olive oil
• Salt & Pepper
• Garlic Herb Sauce:
• 1/2 cup unsalted butter, melted
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon

Instructions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with non-stick spray or line with foil.
2. In a small bowl, whisk together the melted butter, brown sugar, lemon juice, garlic, oregano, thyme and tarragon. Season with salt & pepper to taste.
3. Place the chicken thighs. potatoes, squash, brussel sprouts and red onion in a single layer onto the prepared baking sheet. Drizzle the potatoes, squash, brussel sprouts and red onion with olive oil and season with salt and pepper. Toss to coat.
4. Spoon the garlic herb sauce over the chicken thighs.
5. Place in the oven and cook for 25-28 minutes or until chicken reaches an internal temperature of 165 degrees F.
6. Serve immediately and garnish with fresh parsley if desired.