One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts

INGREDIENTS

1 lb

Brussels sprouts, trimmed and halved

1 lb

butternut squash, cut into bite-sized pieces

1/2

red or yellow onion, chopped

lemon, thinly sliced

large cloves garlic, minced

2 tbsp

olive oil

2 tbsp

balsamic vinegar

1 tsp

sea salt

1 tsp

ground pepper

freshly grated nutmeg

chicken thighs (bone-in or boneless)

2 tbsp

olive oil

1 tbsp

apple cider vinegar

1 tsp

fennel seeds

1 tsp

crushed red pepper

1 tsp

ground paprika

1 tsp

garlic powder

1/2 tsp

sea salt

1/2 tsp

pepper

fresh sage leaves, chopped