Fall Veggie and Chicken Salad

1: Preheat oven to 425°F and line a large baking sheet with parchment paper.

2: Rub chicken thighs with 1 tbsp olive oil and half of the seasoning mix.

3: Toss veggies with 2 tbsp of olive oil and the other half seasoning mix.

4: Add veggies and chicken in a single layer on your sheet pan.

5: Roast for 40-45 minutes, until veggies are cooked to your liking and chicken reaches an internal temperature of 165°F.