Description
Sheet Pan Chicken Thighs with Summer Vegetables is an easy and delicious meal that cooks up in one pan in no time!
Ingredients
Scale
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 5 cloves garlic, minced
- 1 tsp dried parsley
- 1 tsp dried basil
- Salt & black pepper, to taste
- 8 chicken thighs
- 8 oz. grape tomatoes
- 8 – 12 spears asparagus, cut in half
- 1 – 2 cups green beans
- 1 – 2 cups sliced zucchini
Instructions
- To prepare the marinade, combine the olive oil, balsamic vinegar, minced garlic, dried herbs, salt and pepper in a large measuring cup or mixing bowl and whisk well.
- Place the chicken thighs in a gallon size ziplock resealable bag.
- Pour half of the marinade over the chicken and seal the bag. Smoosh it and turn it so that the chicken is completely covered in marinade. Place bag in the refrigerator to marinate for at least 4 hours and up to 24 hours.
- Do the same with the veggies in a separate ziplock. (Be extra careful with the smooshing because of the tomatoes.)
- When ready to cook, preheat oven to 425 and cook until the internal temperature of the chicken is 165 F. Approximately 30 minutes.
- If you like your skin golden and crispy (and who doesn’t?), a couple of minutes under the broiler will do the trick.
- Enjoy!
