One Pan Roasted Chicken with Fall Vegetables | Food Stuff

Ingredients

• 8 ounces baby peeled carrots
• 8 ounces baby red potatoes, halved
• 2 tablespoons balsamic vinegar
• 8 bone-in, skin-on chicken thighs
• 8 ounces brussels sprouts, halved
• 1 pound butternut squash, chopped
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley leaves
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 teaspoon dried oregano