Roasted Herb Chicken and Vegetables
40 min
4
![Roasted Herb Chicken and Vegetables](https://static.wixstatic.com/media/e07127_394c6db1556448d1a0c94f93a300a106~mv2.jpg/v1/fill/w_684,h_429,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/Image-empty-state.jpg)
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