Roasted root vegetables and oven chicken

Ingredients

For the chicken:

1 pound chicken tenderloins

1/2 C butter

1 tablespoon smoked paprika

1 tablespoon Italian seasoning

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

For the vegetables:

1 delicata squash

1 large sweet potato

2 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon salt

1 teaspoon fresh thyme

Instructions

1. Preheat oven to 400F
2. Slice and chop the squash and sweet potato
3. In a bowl, toss the vegetables with the olive oil, maple syrup, salt, paper and thyme
4. Arrange vegetables on a large lined baking sheet
5. Melt the butter in the microwave until it is liquid. In a small bowl, combine the butter, smoked paprika, Italian seasoning, brown sugar, salt, pepper, garlic powder, onion powder, and red pepper flakes.
6. Brush the butter mixture on the chicken tenderloins
7. Lay the chicken in a single layer on baking sheet lined with parchment paper
8. Place both cookie sheets in oven with the vegetable cookie sheet above.
9. Bake for 25-30 minutes or until it chicken reaches international temperature of 165F and vegetables look browned.

Note: You can substitute delicata and sweet potato with other types of squash or any root vegetables you prefer.