Roasted chicken with pumpkin and brussel sprouts

This dish was really simple and delicious...and completely Paleo. The recipe is from the Swedish website recept.nu

Ingredients
serves 2-3
600 g chicken thighs (preferably with skin)
1 butternut pumpkin
3 carrots
250 g brussel sprouts
3 garlic cloves
olive oil
salt and pepper
pesto to serve with

Preheat the oven to 225 degrees Celsius.
Peel and cut the pumpkin and carrots into wedges. Clean the brussel sprouts and cut them in half. Put the vegetables on an oven tray together with 2 tbsp olive oil and crush the garlic cloves over it. Mix it all together. Put the chicken thighs on the tray as well and sprinkle with some additional olive oil. Season with salt and pepper. Roast in the middle of the oven for 20 minutes, after this time turn the heat down to 200 degrees and cook for another 10-15 minutes or until the chicken and vegetables are cooked through. Serve with some home made pesto.