Ingredients

The following ingredients have 4 Servings
  • 4 chicken hindquarters with leg and thigh
  • head of garlic halved
  • 1 red onion, thickly sliced
  • medium zucchini, sliced in rounds
  • 1/2 butternut squash, sliced (acorn or pumpkin works well too)
  • 12-15 cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika

Instruction

  • Preheat oven to 425°. In a large bowl, combine olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon rosemary, and 1/4 teaspoon thyme. Add the onion, zucchini, squash, tomatoes, and garlic to the bowl; toss to coat. Transfer to a roasting pan or sheet pan coated with cooking spray. 
  • In a small bowl mix the remaining 1/2 teaspoon salt, 1/4 pepper, 1/2 teaspoon rosemary, 1/4 teaspoon thyme and paprika. Sprinkle the chicken with the paprika spices; arrange over the vegetables. Roast until a thermometer inserted in the chicken reads 170°-175° and vegetables are tender, 35-40 minutes.