Sheet Pan Lemon Rosemary Chicken With Butternut, Brussels Sprouts

Sheet Pan Lemon Rosemary Chicken With Butternut, Brussels Sprouts
Miz Helen's Kitchen
6 small chicken breast, skinless and boneless
1/2 cup lemon juice
zest of 1 lemon
2 lemons
2 teaspoon salt
2 teaspoon pepper
1 teaspoon garlic salt
3 sprig's fresh rosemary
2 teaspoons thyme
8 cups Brussels Sprouts, quartered
4 cups Butternut Squash, peeled, cubes
6 tablespoons butter, melted
1/2 cup olive oil
In a large zip lock bag place the chicken breast with the lemon juice, 1 teaspoon salt, 1 teaspoon pepper,1 teaspoon garlic salt, 1 sprig fresh rosemary.
Make sure all the chicken is fully covered with juice and seasons, then refrigerate for 30 to 45 minutes or while you are preparing the vegetables.
Peel the butternut and cut in cubes, place in a large mixing bowl.
Quarter the Brussels Sprouts and place in the mixing bowl with the butternut.
Place into the mixing bowl the olive oil and the melted butter along with 1 teaspoon salt, 1 teaspoon pepper, the crushed leaves from 1 sprig of rosemary, and 2 teaspoon thyme.
Toss the vegetables in the season mixture until completely covered.
Remove the chicken from the marinate and lay down the center of a baking sheet pan.
Place the seasoned vegetable mixture on either side of the chicken, then pour the remainder of the vegetable season on top of the chicken and vegetables.
Place the sheet pan in a 425 degree oven 25 to 30 minutes, until the chicken done through.
Remove the pan from the oven and place a slice of lemon on each chicken breast.
Garnish with fresh rosemary sprigs.