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Herb Buttered Roasted Root Vegetables & Chicken Thighs

Make the vegetables as a side dish, or add in some chicken thighs for an easy all-in-one main dish.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author:Andrea

Ingredients

  • A 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
  • 2-3 tablespoon fresh chopped herbs combo such as thyme rosemary & sage
  • ½ cup melted butter
  • ¼ cup olive oil
  • salt & pepper to taste
  • 4-6 small boneless skinless chicken thighs

Instructions

  • Preheat the oven to 500 degrees
  • Cut up and cube squash and root vegetables into similar sizes and place in a large bowl
  • Combine melted butter, olive oil and chopped herbs, and pour over vegetables
  • Toss to evenly coat all veggies, and then spoon them out onto a large baking sheet, reserving the extra butter & oil mix if you are cooking chicken as well
  • Season veggies with salt and pepper
  • Toss chicken in remaining butter oil mixture, and place on a separate baking sheet
  • Cook the veggies at 500 degrees for 20 minutes, checking on their doneness after about 15 minutes just to make sure they aren't getting over cooked. Depending on the size of your veggies, they may need to cook an additional 5 minutes, and are done when fork tender
  • Lower the oven to 400 degrees and cook the chicken thighs for 20 minutes, checking on doneness after 15 minutes. Cook until internal temperature reaches 165 degrees, although most of the time I can tell their doneness by how firm they are to the touch, and if they feel bouncy or not. If firm, they are usually done.
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