2 lbs bone-in, skin-on chicken thighs
2 medium parsnips, peeled and cut into 1-inch pieces
1 honey nut squash, peeled, seeded and sliced into 1/2 in halfmoons
1 yellow onion, sliced
4 tablespoons olive oil
sea salt and black pepper, to taste
Preheat your oven to 425°F.
Season the chicken thighs with salt on both sides.
On a large sheet pan, add the chicken thighs, parsnips, honey nut squash, and onion. Drizzle with olive oil and sprinkle the veggies with salt, and pepper. Toss everything to coat evenly.
Roast in the oven for 40 minutes, tossing the veggies halfway through. Cook until the chicken reaches an internal temperature of 165°F, golden brown and crispy on top and the veggies are caramelized.
*If the chicken releases a lot of water, pour all but 2 tablespoons of the liquid into a bowl and discard so the chicken and veggies can get golden brown and not steam. If its just about a few tablespoons worth, keep it in the sheet tray, as it will season the veggies!
Let rest for a few minutes before serving. Enjoy!