Sheet Tray Roasted Chicken and Veggies

1. Preheat oven to 425.
2. Add all vegetables to a large bowl and drizzle with the olive oil and sprinkle with 2 tsp salt, 1 tsp pepper, and 1 tsp garlic powder. Mix together until evenly coated.
3. Grab two sheet trays and add parchment paper or foil. Split up the vegetables on each tray and spread out evenly so that everything is nicely spaced out so that you arent overcrowding the trays.
4. Pat your chicken thighs dry then brush with a little olive oil and season with salt, pepper, paprika, garlic powder, italian seasoning, and onion pwoder.  Add a few pieces of chicken to each tray. Put trays into the oven and bake for 35 minutes adding the lemon garlic butter halfway through.

Lemon Garlic Butter Prep:

1. Add butter to a bowl then melt in the microwave.  Add in the crushed garlic, lemon juice, and salt and mix up.
2. Pull out sheet trays half way through cooking and brush the chicken and vegetables with the Lemon Garlic Butter. Add back to the oven and cook for the remainder of time.
3. Now prepare the Balsamic Maple Glaze by grabbing a small saucepan and adding the balsamic vinegar and maple syrup to it.  Cook on medium heat and let this come to a boil. Once boiling for a few minutes, reduce heat to low and let this simmer and cook for 8-10 minutes.  Remove from heat once it is a glaze like consistency (Add a little water and whisk if its too thick.  This will thin it out a bit)
4. Plate up the Chicken and Vegetables then spoon over some of the glaze and enjoy!