A roasted mix of sweet potato fries, squash and Brussels sprouts with succulent chicken thighs.
First clean the squash. Remove the seeds and, using a potato peeler, remove the skin.
Rub the garlic on all sides of the chicken.
Lay the vegetables and chicken out. I kept them in separate rows so that the fries would crisp up better.
Sprinkle the olive oil evenly over the top. Add some salt and pepper.
Bake in a pre-heated, 350° oven for 45 minutes to an hour, until the chicken skin is crispy and the temperature in the chicken reaches an internal temperature of 165°, or when the juices run clear when cut. Make sure to turn everything once about half way through the baking time.