1 pound brussels sprouts, ends removed and sliced in half 1/2 yellow onion, diced
1 lemon, thinly sliced (seeds removed)
3 cloves garlic, minced
2 tablespoon olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon sea salt, divided
1 teaspoon ground pepper, divided
8 boneless, skinless chicken thighs
1 tablespoon apple cider vinegar
1 teaspoon ground paprika
1/4 teaspoon dried ginger
1 teaspoon garlic powder
1/2 teaspoon dried sage
Preheat oven to 450 degrees F.
Combine the butternut squash, brussels sprouts, onion, lemon slices, minced garlic, 1 tablespoon. olive oil, balsamic vinegar, 1/2 teaspoon. sea salt, and 1/2 teaspoon. pepper and toss to combine.
Spread the mixture onto a large baking sheet, lined with parchment paper.
Combine the chicken thighs, remaining 1 tablespoon. olive oil, apple cider vinegar, paprika, garlic powder, remaining sea salt, dried ginger, dried sage, and remaining pepper in a bowl and toss to coat.
Arrange the chicken on top of the vegetable mixture.
Bake for 30-35 minutes or until both the squash is tender and the chicken is cooked through.