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Roasted Herb Chicken and Vegetables

40 min

4

Roasted Herb Chicken and Vegetables

How to make

Step 1
Preheat oven to 450 degrees F.

Step 2
Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add broccoli, zucchini and onion; toss to coat. Spread on a large rimmed baking sheet.

Step 3
Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.

Step 4
Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the vegetables are tender and the chicken is just cooked through, about 10 minutes more. Stir vinegar and the remaining 1 tablespoon oil into the vegetable mixture.

Serve over brown rice

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons chopped fresh oregano, divided

  • 2 large cloves garlic, minced, divided

  • ½ teaspoon ground pepper, divided

  • ¼ teaspoon salt, divided

  • 1 pound broccoli trimmed 

  • 2 cups brown rice

  • 1 cup sliced red onion

  • 1 cup sliced zucchini

  • 4 boneless, skinless chicken thighs, trimmed

  • 1 cup halved cherry tomatoes

  • 1 tablespoon red-wine vinegar

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