Trim your chicken of excess fat.  Place chicken, shallots, olive oil, herbs and garlic into a marinade bag.  Let chicken marinade for a few hours.  If you can marinade overnight you will have the best infused flavor.

Prepare your veggies you will be roasting.  For this fall flavored dinner I chose roasted butternut squash and apples.  Chop your veggies and/or fruit and coat them with a bit of olive oil.  Season them with kosher salt and pepper.  This step can be done in advance after you finish the chicken.

Preheat your oven to 400 degrees.  Spray your baking sheet with cooking spray.  Add butternut squash and apples or other veggies and fruits to the pan.  Add chicken to baking sheet and drizzle with any remaining marinade.  I added a few sprigs of rosemary to the top of the butternut squash for added flavor.

Roast for 20 minutes at 400 degrees.  Flip butternut squash and apples at 20 minute mark.  Roast for an additional 10-15 minutes or until an instant read thermometer reads 165F or chicken is fully cooked.

Once cooked let chicken rest for a few minutes under tented foil.