Description
In this easy summery sheet pan dinner chicken thighs are seasoned with garlic and herbs and roasted with tender chunks of zucchini and cherry tomatoes that caramelize as they cook, topped with fresh basil.
Ingredients
Scale
- 1 ¾ pounds bone-in, skin-on chicken thighs
- Celtic sea Salt and freshly ground black pepper
- 6 cups zucchini, cut into 1-inch chunks (about 6 small zucchini)*
- 2 large garlic cloves, finely grated on a microplane or minced
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ¼ teaspoon red-pepper flakes
- 3 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes, cut in half
- 2 tablespoons aged balsamic vinegar, more to taste
- ½ cup coarsely chopped or torn fresh basil leaves, for serving
Instructions
- Heat oven to 425 degrees. Pat chicken dry with paper towels and season all over with sea salt and black pepper.
- Place zucchini on a rimmed sheet pan and season with a little more salt and pepper.
- In a small bowl, combine garlic, oregano, coriander (if using), and red-pepper flakes. Whisk in oil.
- Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated.
- Spread chicken and zucchini in a single layer, and roast for 25-30 minutes until lightly brown and almost cooked. You don’t need to turn anything.
- Add cherry tomatoes and raise the temperature to 450 degrees.
- Roast until chicken is cooked through, zucchini is browned and caramelized and tomatoes are juicy, 5-10 minutes more.
- Once the pan is out of the oven, sprinkle with balsamic vinegar and top with half the basil. Taste to adjust salt, pepper and vinegar.
- Serve garnished with remaining basil.
Notes
If your zucchini are medium sized cut them in half lengthwise and then slice into 1 inch pieces.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole 30