Who loves a good chicken thigh?
Roasted Chicken Thighs and Balsamic Vegetables
(adapted from A Year of Slow Cooking)
- 4 chicken thighs
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, quartered
- 1 Tbs. minced garlic
- 1/4 cup balsamic vinegar
- 2 tsp. Worcestershire sauce
- salt and pepper
Preheat the oven to 425 degrees F. Prepare a roasting pan with olive oil or canola oil spray.
Combine the vegetables in a large bowl with the garlic, balsamic vinegar, Worcestershire sauce and salt and pepper. Toss to coat.
Salt and pepper the chicken thighs, and then lightly spray with olive oil or canola oil spray (trying to get crispier skin!).
Bake for 30-45 minutes, or until the vegetables are cooked through and the chicken thighs are golden brown.