Marinade:
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon thyme
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper
- 3 cloves crushed garlic
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
- 1/2 tsp kosher salt
- 12 ounces zucchini, diced into 1-inch pieces
- 3 carrots, peeled and diced into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 sweet onion, cut into 1-inch pieces
DIRECTIONS: Spray 2 large nonstick sheetpans or use parchment or foil. Combine themarinade ingredients in a large bowl. Add the chicken and all veggies to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Preheat oven to 450F degrees. Arrange everything in a single layer onto the prepared baking sheets. The vegetables and chicken should not touch (to avoid steaming the veggies). Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve with rice (homemade rice-a-roni was a good choice).
