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Herb Buttered Roasted Root Vegetables & Chicken Thighs

Andrea Howe
  • 35 minutes
  • Serves 4

INGREDIENTS

1

variety of winter squashes & root veggies such as

2

small purple sweet potatoes

1

small acorn squash

1

small butternut squash

1

medium red onion

1

small turnip

1

small kabocha squash

2 tbsp

fresh chopped herbs combo such as thyme, rosemary & sage

1/2 cup

melted butter

1/4 cup

olive oil

salt & pepper

4

small boneless skinless chicken thighs