One Pan Balsamic Chicken and Veggies Flavorful Dish

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 cups cherry tomatoes, halved
• 1 piece zucchini, sliced
• 1 piece bell pepper, chopped
• 1 piece red onion, cut into wedges
• 4 cloves garlic, minced
• 0.25 cup balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 0 to taste salt and pepper
• 0 for garnish fresh basil leaves

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. Whisk until well combined.
3. Place the chicken thighs in the bowl and coat them evenly with the marinade. Set aside to marinate for at least 15 minutes.
4. On a large baking sheet, arrange the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the veggies evenly.
5. Make space in the center of the baking sheet and place the marinated chicken thighs there, pouring any leftover marinade over the chicken.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
7. Remove from the oven and let it rest for a few minutes.
8. Serve immediately, garnished with fresh basil leaves.