Delicious Paleo Dinner Recipe: Herb-Roasted Chicken with Vegetables

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 large zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes
• 1 medium red onion, quartered
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C) and prepare a large baking dish or sheet pan.
2. In a small bowl, mix together olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper to create a marinade.
3. Coat the chicken thighs generously with the marinade, ensuring they are well-covered on all sides.
4. Arrange the sliced zucchini, chopped bell pepper, cherry tomatoes, and quartered red onion around the chicken in the baking dish.
5. Drizzle the balsamic vinegar over the vegetables, and season with additional salt and pepper if desired.
6. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
7. Remove from the oven and let the chicken rest for 5 minutes before serving to retain its juices.
8. Serve the herb-roasted chicken with the roasted vegetables on the side.