Balsamic Roasted Chicken Thighs with Acorn Squash and Brussels Sprouts

We had some chicken thighs in the freezer, so I thawed them out and made this easy recipe.  It's designed to be a make-ahead recipe, but it works just fine on the spot, too.  The chicken was super moist and the roasted veggies I added to the roasting pan were good too.   When I can home with an acorn squash, Jeremy was worried that I'd drown it in brown sugar (which is what we did to make me like it as a kid), but my grown-up palate was fine with just olive oil, salt, pepper, and fresh thyme leaves.

Balsamic Roasted Chicken Thighs
from Don't Panic - More Dinner's in the Freezer
6 servings; 226 calories/serving

Ingredients:
6 chicken thighs, skin-on, bone-in
1/2 cup extra virgin olive oil
1/4 cup Balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Mix oil, vinegar, garlic, salt, and pepper in a small bowl.  Transfer to a large freezer bag and add chicken, turning to coat thoroughly.  Let marinate in the fridge or freeze for another day.  When ready to make, thaw completely in the fridge.

Place chicken, skin side up, into rimmed baking sheet lined with foil.  Roast at 350º for 40 minutes.


(As I mentioned, for the acorn squash slices and Brussels sprouts, I just brushed them with a little olive oil and sprinkled salt, pepper, and fresh thyme leaves all over the top.  Halfway through baking, I flipped them over.)