Roasted Chicken and Vegetables Recipe

Ingredients

• 6 tbsp olive oil
• 1 lemon juice
• 2 tbsp chopped fresh rosemary
• 4 skin-on, bone-in chicken thighs, about 1¼ lb (600 g) in total
• Salt and freshly ground black pepper
• 1 medium butternut squash, cubed, about 2 lb (1 kg) in total
• 2 medium zucchini squash, cut into chunks, about 14 oz (400 g) in total
• 1 medium sweet potato, cut into chunks, about 10½ oz (300 g) in total
• 4 garlic cloves, whole (optional)

1. Preheat oven to 400°F (200°C). In a large bowl, stir together 2 tbsp olive oil, lemon juice, and 1 tbsp rosemary. Add the chicken thighs, season with salt and pepper, and toss well to coat. Refrigerate for 15 to 20 minutes to marinate.
2. In a large bowl, combine the butternut squash, zucchini, sweet potatoes, and garlic cloves, if using. Season with salt and pepper and add the remaining 4 tbsp olive oil and remaining 1 tbsp fresh rosemary. Toss to coat.
3. Spread the vegetables on a foil-lined baking sheet. Take the chicken out of the refrigerator and arrange on top of the vegetables, drizzling the leftover marinade over top. Place in the oven for 45 minutes, until chicken skin is browned and crisp and meat is cooked through.
4. To assemble the meals, divide the vegetables evenly among 4 containers and add 1 chicken thigh to each container.