One Pan Garlic Roasted Chicken and Veggies - Easy Chicken & Vegetables

Marinate chicken thighs in a Ziploc bag, ensuring they are clean and excess fat is removed.

In a bowl, combine 1/2 cup olive oil, 1 clove minced garlic, 1 teaspoon dried rosemary, 1 teaspoon dried basil, 1 teaspoon dried thyme, 3 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, and 2 tablespoons brown sugar to create the marinade.

Season the marinade with 1 teaspoon of salt and 1 teaspoon of pepper.

Pour half of the marinade over the chicken thighs in the Ziploc bag and mix to coat.

Refrigerate the chicken for at least 2 hours, or overnight if possible.

In a large bowl, add 1 pound of green beans and 2 cups of cherry tomatoes.

Pour the remaining marinade over the vegetables and toss to coat, seasoning with salt and pepper.

Cover the vegetable mixture and refrigerate for at least 2 hours.

After marinating, preheat the oven to 425 degrees Fahrenheit.

On a sheet pan, place the marinated chicken thighs skin side up, discarding excess marinade.

Add the marinated vegetables around the chicken on the sheet pan.

Roast in the oven for 30 to 35 minutes until cooked through, checking that the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Equipment Needed

Spice Level:

Allergens