Serves: 4
Time: 1 hour
Ingredients:
- 1 butternut squash, cubed
- 1/2 cup pomegranate seeds (or more!)
- 1 large bunch of kale, chopped and stems removed
- Simple salad dressing (olive oil*, apple cider vinegar*, dijon mustard, honey*, salt and pepper*)
- 1 lb brussel sprouts, halved
- 3 large carrots, halved and cut into pieces
- 1 lb small potatoes, halved
- 4 tbsp of high quality extra virgin olive oil*
- 3 tablespoons of 25-star balsamic vinegar*
- 3 cloves of garlic, crushed or minced
- 1 tsp dried rosemary or thyme
- Salt and pepper, to taste
- 1.5 lb chicken thighs, bone-in skin-on
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
Directions:
1. Preheat the oven to 425°F. Pat the chicken very dry with paper towels for crispy skin.
2. Rub the chicken thighs with some extra virgin olive oil, then season all over with the paprika, garlic powder, dried oregano, salt, and pepper. Place skin-side up on a rimmed pan.
3. On a large sheet pan, toss the potatoes with olive oil, garlic, dried rosemary or thyme, salt, and pepper. Spread in one section of the pan, cut-side down. Toss the carrots with olive oil, salt, and pepper and spread in a second section. Toss the brussel sprouts with olive oil, salt, and pepper and add to the third section of the pan. Place the veggies onto the middle rack of your oven.
4. Put the chicken in the oven on the other rack. Roast both the chicken and the veggies for 25 to 30 minutes, until the chicken reaches 165°F and the veggies are tender.
5. Toss the cubed butternut squash with the remaining olive oil, salt, and pepper on a separate pan. Roast alongside everything else for 25 to 30 minutes, stirring once, until caramelized at the edges.
6. Make the salad dressing: Whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, salt, and pepper until emulsified.
7. Toss the kale with about two-thirds of the dressing and massage with your hands for 1 to 2 minutes until softened and darker green. Let it sit while everything finishes roasting.
8. Drizzle the brussel sprouts and carrots with 3 tablespoons of 25-star balsamic vinegar as soon as they come out of the oven. Leave the potatoes as they are. Rest the chicken 5 to 10 minutes, then slice or pull off the bone.
9. Fold the warm roasted squash and pomegranate seeds into the kale, adding more dressing if needed. Serve with the sliced chicken and sheet pan veggies.
*available at Olive This Olive That
