Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs
  • 1/2 red onion (sliced into wedges)
  • 1 small yellow squash (sliced)
  • 1 small zucchini (sliced)
  • 1 pint cherry tomatoes
  • 1/3 - 1/2 eggplant (cut into small pieces)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 2 tbsp fresh basil (cut into small peices)
  • 1 clove garlic (crushed)

Instruction

  • Please watch my short Recipe Video before you start! It's right below the recipe directions. 
  • Preheat your oven to 375F
  • Line a half sheet pan with parchment and place 4 chicken thighs in the middle. Season them with a little salt and pepper and a sprinkling of fresh thyme leaves.
  • Cook in the hot oven for 25 minutes.
  • While the chicken is cooking prepare the vegetables by cutting them as listed in the directions and add them to a large bowl.
  • Mix the oil with garlic, 1/2 tsp salt, a little pepper, and pour over the vegetables. Mix thoroughly so that the oil covers all the vegetables. 
  • When the 25 minutes are up remove the chicken from the oven and spread the vegetables around the chicken pieces on the sheet pan. Sprinkle with fresh thyme leaves and tuck in a couple of sprigs of thyme with the vegetables.
  • Return to the oven and cook for a further 20 minutes or until the chicken pieces are fully cooked.
  • Serve hot and sprinkle the vegetables with chopped fresh basil. Season more with salt and pepper if desired.