• 1 ½ lb chicken thighs, skin on / bone in
• 1 ½ lb chicken legs, skin on
• 1 large sweet potato peeled and cut into chunks
• 2 cups butternut squash peeled and cut into chunks
• 1 ½ cups Brussels sprouts cleaned and trimmed
• 3 medium carrots peeled and cut on bias
• 1 ½ cups pearl onions peeled and ends cut off
• 8 ounces mushroom caps washed
• 2 tablespoons olive oil
• sea salt and black pepper to taste

For marinade

• ¾ cup Oregon Chai Tea Latte Concentrate
• 1 ½ tablespoons brown sugar
• 1 ½ tablespoons chopped garlic
• 2 tablespoons chopped red onion
• 2 tablespoons basil chiffonade
• 1 tablespoon cracked black pepper
• 1 tablespoon kosher salt

Chai Glaze

• 2 tablespoons Oregon Chai Tea Latte Concentrate
• 2 tablespoons honey
• 2 tablespoons dark soy sauce
• 1 tablespoon Dijon mustard

Assembly

• 2 tablespoons scallions for garnish