Preheat your oven to 400 degrees Fahrenheit. Prepare butternut squash by peeling, taking out the seeds, and cutting into 1/2 inch thick slices. Line a baking sheet and spread butternut squash on the sheet in single layer. Drizzle with olive oil and season with salt and pepper. Place in the oven to bake.

Meanwhile, prepare cauliflower by cutting into small florets, 2 -inch tall pieces. Line a baking sheet and spread cauliflower on a single layer on sheet. Drizzle with olive oil and season with salt and pepper.

Move butternut squash away from the burner and turn on the oven to broil. Place cauliflower under the broiler and broil for ~5-10 minutes, or until golden brown.

Prepare zucchini by cutting off top and bottom. Slice lengthwise into 1/2 inch pieces. Heat a grill pan on high. Spray with olive oil. When pan is hot, place zucchini onto the grill pan in an even layer. Allow each side to sear and create grill marks 3-5 minutes each side. Remove from heat and season with garlic salt.

Pat chicken thighs dry with a clean paper towel. Season chicken with garlic salt, seasoned salt, pepper, rosemary, and red pepper flake. Allow to sit for a few minutes.

Heat grill pan on high. Drizzle with olive oil. Once pan is hot, add in chicken thighs in a single layer, making sure you hear the sizzle of the chicken. Turn heat down to medium low. Allow to sear until golden brown on both sides ~5 minutes each side. Once you flip all chicken thighs, cover with a lid and keep heat on medium low for another 5-7 minutes.

Check on butternut squash and cauliflower. Butternut squash is done when a fork can be easily inserted into it. Cauliflower is done when it is golden brown.

Take butternut squash and cauliflower out of the oven when they are done. Also, remove chicken thighs from the pan when both sides have become golden brown.