CRISPY SHEET PAN CHICKEN THIGHS

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PERFECT FOR BUSY NIGHTS

– olive oil – lemon – garlic – fresh thyme – chicken thighs – onion powder – mushrooms – yellow squash – red bell pepper – yellow bell pepper – green bell pepper – red onion – salt & pepper

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In a medium bowl, combine oil, lemon juice, minced garlic and thyme and stir

Sprinkle chicken with the onion powder, salt and pepper.

Place the chicken in a gallon zip closure bag, pour marinade in bag, close and place in the refrigerator for 1-2 hours..

Place marinated chicken on a rimmed baking sheet and bake at 375 F for 20 minutes

Cut the vegetables into pieces and place in a large bowl. Add the additional tablespoon of olive oil and salt and pepper to taste. Stir to coat the vegetables thoroughly.

After 20 minutes, place vegetables around the chicken and cook for an additional 25 minutes

ENJOY!

Use boneless thighs. Cook chicken and vegetables at the same time for 25 minutes until the chicken is done. Substitute sage for thyme or Italian seasoning. Swap out vegetables for any of your favorites.

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