This is one of those meals that requires a little bit of foresight...i.e., reminding yourself to make the marinade and put the chicken in the marinade while you're at work. Seems easy enough, but that's the part I always have trouble with.
Regardless, we're huge fans of sheet pan dinners because they take about 30 minutes from start to finish and require washing one pan.
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Seriously though. Just toss and coat. Stick in a Ziploc bag and let that puppy sit in the refrigerator while you shrivel into a pit of misery at work. Just kidding. I hope that's not you. If so, you've got to find a new job before you make this marinade.
Ingredients
- 1 cup olive oil
- ⅓ cup balsamic vinegar
- 5-6 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- Salt & black pepper, to taste
- 2 lbs chicken wings (or 6-8 chicken thighs)
- 8 oz. cherry tomatoes
- 8 - 12 asparagus spears
- 1 - 2 cups sliced zucchini
- (And whatever other vegetables your heart desires, really)
Directions
- Combine the olive oil, balsamic vinegar, minced garlic, dried herbs, salt and pepper in a large measuring cup or mixing bowl and whisk well.
- Place the chicken wings (or thighs) in a gallon size Ziploc bag and pour half the marinade over the chicken and shake around so all of the chicken is covered. Place in the refrigerator for at least 4 hours or up to 24 hours.
- Repeat process for the vegetables.
- When ready to cook, preheat oven to 425 F. Spread the vegetables and chicken on a sheet pan and cook until the chicken is cooked through (approximately 30 minutes). I like to plan the wings under the broiler for the last 2-3 minutes of cooking to get the skin nice and crispy brown.
Hope you enjoy!
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