Balsamic roasted chicken, brussels, and butternut squash!

Balsamic Roasted Chicken, Brussels, and Squash!

One pot wonders are one of my best friends, now that we don't have a dishwasher!  I love something I can toss in a pan, flavor up, and pop in the oven, while I clean up the kitchen.  Now that it's fall up here in the Northwoods of Wisconsin, butternut squash and brussels sprouts are coming into season, and they are some of my favorite veggies!  I was trying to think of something new to do with these wonderful veggies, and I remembered this delicious grilled balsamic chicken on the menu at a restaurant I worked in years ago, and it sounded like a match made in heaven!

Start off with the simple marinade.  

1/4 c. good balsamic vinegar

2 Tablespoons honey

1/2 teaspoon Italian herbs

1 Tablespoon of your favorite mustard

1 chopped clove of garlic

healthy dose of salt and pepper

Whisk together, and let sit for a few minutes to marry the flavors.

In two gallon zip top bags, splash in about 2/3 of the marinade into each.  One gets 3 chicken breasts.  I recommend marinading for at least an hour, but no more than three.  The balsamic vinegar has quite a bit of acid, so the marinade will begin to 'cook' the chicken after longer than that.

in another bag, I added 6 cups cubed butternut squash and about a pound of halved and trimmed brussels sprouts.  

I used a large roasting pan, but a 9x13 glass dish with sides would work just as well.  Layer the veggies on the bottom, and the chicken breasts spaced out on top.  Do not use the excess marinade in the bag, you want to get some browned edges!

Roast at 425*, for about 30-45 minutes, just until the chicken breasts come to 165* with a meat thermometer.  Remove the chicken breasts from the pan, and drizzle the remaining 1/3 of the marinade over the veggies.  Toss to combine while the chicken has a chance to rest for at least 10 minutes.

To make it look pretty, I sliced the chicken against the grain, fanned it out a bit, and layered the veggies over.  Drizzle extra juices at the bottom of the pan over the chicken, and serve!  I hope you will enjoy this as much as we did, we loved it!  Enjoy!