Chai Marinated Chicken With Roasted Fall Vegetables Recipe

Ingredients For Chai Marinated Chicken With Roasted Fall Vegetables Recipe

• 1.5 pound Chicken thighs, skin on/bone
• 1.5 pound Chicken legs, skin
• 1 Large sweet potato peeled and cut into chunks
• 2 cup Butternut squash peeled and cut into chunks
• 1.5 cup Brussels sprouts cleaned and trimmed
• 3 Medium carrots peeled and cut on bias
• 1.5 cup Pearl onions peeled and ends cut off
• 8 ounce Mushroom caps washed
• 2 tablespoon Olive oil
• As required Sea salt and black pepper to taste
• 0.75 cup Oregon chai tea latte concentrate
• 1.5 tablespoon Brown sugar
• 1.5 tablespoon Chopped garlic
• 2 tablespoon Chopped red onion
• 2 tablespoon Basil chiffonade
• 1 tablespoon Cracked black pepper
• 1 tablespoon Kosher salt
• 2 tablespoon Oregon chai tea latte concentrate
• 2 tablespoon Honey
• 2 tablespoon Dark soy sauce
• 1 tablespoon Dijon mustard
• 2 tablespoon Scallions for garnish