Sheet Pan Garlic and Herb-Marinated Chicken Thighs with Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Marinade
• 1/4 cup olive oil
• 4 garlic cloves, pressed or minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice from 1 lemon
• 1 Onion, chopped
• 4-6 boneless, skinless chicken thighs
Vegetables (add or subtract any vegetables that appeal to you)
• Extra-virgin olive oil
• Salt and pepper to taste
• 1 Sweet Potato, cubed
• 1 Cauliflower, chopped
• 1 Bag of Brussel Sprouts, chopped
• 1 Bell Pepper, cubed
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Directions: |
Directions:1. Combine all Chicken Marinade ingredients except for the chicken in a large plastic freezer bag. Make sure they are mixed well, then add and coat the chicken thighs. Squeeze all of air out of the bag, then roll it up and place into the refrigerator. Marinate for a few hours or overnight.
2. Preheat oven to 425ºF.
3. Combine all Vegetable ingredients in a large mixing bowl, coat and toss with olive oil, salt and pepper to taste.
4. Line two large sheet pans with foil (for easy clean-up).
5. Place chicken and onions onto first sheet pan, spread evenly. Lightly salt and pepper each chicken thigh on both sides as desired. Discard remaining marinade.
6. Place all vegetables onto second sheet pan, spread evenly.
7. Cook both sheet pans for 25-30 min (20-25 min for convection) until chicken and vegetables are lightly browned and cooked throughly. May remove each sheet pan to desired doneness. |
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Number Of
Servings: |
Number Of
Servings:2-3 |
Preparation
Time: |
Preparation
Time:30-40 minutes |
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