- 6 chicken thighs
- 1 apple, diced
- 1 butternut squash, diced
- 2 tablespoon honey
- 2 tablespoon olive oil
- salt and pepper
- parsley for garnish
Preheat oven to 425 degrees Fahrenheit and place the rack in the center of the oven.
Rinse chicken thighs and pat dry. Season generously with salt and pepper.
Place chicken skin side up on a large-rimmed baking sheet lined with parchment paper.
Drizzle chicken with honey and olive oil. Salt and pepper vegetables
Place vegetables in a medium bowl and drizzle with honey, olive oil, salt, and pepper. Toss gently and place on the pan around chicken.
Roast for about 35-40 minutes. Use an internal meat thermometer to check for an internal temperature of 175 degrees.
Calories: 382kcal | Carbohydrates: 24g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 92mg | Potassium: 704mg | Fiber: 3g | Sugar: 11g | Vitamin A: 13390IU | Vitamin C: 27.6mg | Calcium: 71mg | Iron: 1.7mg