INGREDIENTS
8
Chicken thighs, bone-in skin-on
8 oz
Baby peeled carrots
8 oz
Baby red potatoes
1/2 tsp
Basil, dried
8 oz
Brussels sprouts
1 lb
Butternut squash
2 cloves
Garlic
1 tsp
Oregano, dried
2 tbsp
Parsley, fresh leaves
1/4 tsp
Rosemary, dried
1/2 tsp
Thyme, dried
2 tbsp
Balsamic vinegar
2
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil