Cook-It-Yourself Meal Kit

Sunshine Grove Lemon-Rosemary Chicken Includes:

• 2 lbs Chicken Thighs from Lobo Butcher Shop
• Brussels Sprouts from Akasha Farms
• Organic Butternut Squash & Organic bunch of Carrots from Blosser Urban Gardens
• 2 Lemons from Villa Creek
• Organic Fresh Rosemary from Mt Olive

(Pantry staples assumed: olive oil, salt, pepper)

A bright, cozy, one-pan winter dinner that tastes like it came straight from the farm stand!

Easy Farm-Fresh Instructions

1. Preheat oven to 425°F.
   Pat chicken thighs dry and season generously with salt and pepper.
2. Build the Veggie Base
   1. On a large sheet pan, toss:
      1. Butternut squash (peeled & cubed)
      2. Carrots (cut into sticks or thick slices)
      3. Brussels sprouts (trimmed & halved)
      4. Drizzle with olive oil, salt, and pepper. Spread evenly.
3. Add the Chicken
   1. Nestle chicken thighs over the vegetables.
4. Lemon-Rosemary Magic
   1. Zest 1 lemon over everything.
   2. Slice both lemons into rounds and tuck them between veggies.
   3. Strip rosemary from stems and scatter over the pan.

*Drizzle a little more olive oil over the chicken.

1. Roast for 35-45 minutes, until chicken reaches 165°F internal temp & veggies are camelized and tender
   * For extra browning, broil 2–3 minutes at the end.

To Serve: Spoon the roasted vegetables onto plates, top with juicy chicken, and squeeze the roasted lemon slices over everything for bright citrus flavor. Enjoy!