Sheet Pan Chicken, Brussels Sprouts & Acorn Squash

Serves: 4
Total Time: 30 min.

INGREDIENTS

4 bone-in, skin-on chicken thighs
1 lb purple or green brussels sprouts, halved
1 acorn squash, halved, seeded and cut into 1/2 in thick slices
4 shallots, quartered through the stem
olive oil
kosher salt
1/2 t chili flakes
1 T soy sauce
1 T honey
1 T butter
1/4 t chinese five spice
fresh rosemary sprigs
fresh thyme sprigs

Preparation:

Preheat the oven to 400. Pile the brussels sprouts, squash and a few sprigs each of fresh thyme and rosemary together in the center of a sheet pan. Sprinkle with olive oil, 1/2 t kosher salt and chili flakes. Remove chicken from package and pat dry with paper towels. Place chicken thighs skin side up on sheet pan and space vegetables out evenly around them. Drizzle olive oil over chicken thighs and sprinkle with kosher salt. Bake for 20 minutes.

Meanwhile, combine soy sauce, honey, butter and chinese five spice in a small saucepan and heat over low heat, whisking to incorporate as butter melts. Remove sheet pan from oven and use a pastry brush to brush some of the sauce mixture over chicken. Drizzle the remainder over vegetables in pan. Return to oven and bake for another 20 minutes, until chicken skin is crispy and vegetables are caramelized. Garnish with fresh rosemary.