One Pan Roasted Chicken with Fall Vegetables

• 1 pound butternut squash chopped
• 8 ounces red potatoes halved, baby
• 8 ounces carrots baby, peeled
• 8 ounces Brussels sprouts halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic minced
• salt to taste, Kosher salt and freshly ground
• black pepper to taste, Kosher salt and freshly ground
• 2 tablespoons parsley chopped fresh leaves

For the chicken

• 8 bone-in skin-on chicken thighs
• 1 teaspoon oregano dried
• ½ teaspoon thyme dried
• ½ teaspoon basil dried
• ¼ teaspoon rosemary dried
• salt to taste, Kosher salt and freshly ground
• black pepper to taste, Kosher salt and freshly ground