Ingredients
1tspkosher salt
½tsponion powder
½tspdried oregano
½tspdried basil
¼tspthyme
½tspsugar
⅛tspblack pepper
1clovegarlic,crushed
3tbspolive oil
2tbspred wine vinegar
Cooking spray
4ozchicken thighs,boneless skinless, trimmed of fat
½tspkosher salt
12ozzucchini,diced into 1-inch pieces
3carrots,peeled and diced into 1-inch pieces
1red bell pepper,cut into 1-inch pieces
1yellow bell pepper,cut into 1-inch pieces
1red onion,cut into 1-inch pieces
parsley,chopped, for garnish
Preparation
Preheat oven to 450 degrees F. Spray 2 large nonstick sheet pans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
Combine the Italian seasoning ingredients in a large bowl. Season chicken with ½ teaspoon of salt, then add the chicken, zucchini, carrots, bell peppers, and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Arrange everything onto the prepared baking sheets spread out into a single layer.
Bake about 20 minutes, turn chicken and vegetables, and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
