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One-pan balsamic chicken thighs and vegetables

A true one-pan dish that works well with lots of variations of seasonings and vegetables

Ingredients

  • 18 chicken thighs with skin and bone
  • 1 butternut squash in cubes
  • 3 lbs red potatoes in cubes
  • 1 lb baby carrots
  • 2 lbs brussels sprouts, halved
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • salt (preferably kosher)
  • pepper
  • oregano
  • basil

Instructions

  1. Grease a large, shallow pan. Preheat the oven to 400.

  2. Mix together the olive oil and vinegar with a tablespoon of salt and pepper. Spread the vegetables in the pan, pour the mixture over them, and stir them up to coat, then spread them out again. 

  3. Lay the chicken breasts on top of the vegetables. Sprinkle more salt and pepper, basil and oregano over the whole pan. 

  4. Cook for 30 minutes or more, until vegetables and chicken are cooked through and chicken skins are golden and crisp. 

  5. If necessary, broil for a few minutes to add a little char.