SHEET PAN CHICKEN (this can be done in the oven or on the BQ)
1 Large cooking sheet
Marinate chicken at least an hour and up to overnight. SAVE 1/2 marinade to pour over dish prior to cooking.
1/2 cup olive oil
2 Tlbs Balsamic Vinegar (I also added a couple drops of chipotle balsamic)
1/2 cup chopped fresh basil finely chopped or 1 Tlbs dry basil (save a little fresh to sprinkle on when out of oven)
1/4 cup fresh parsley or 1 Tlbs dried parsley (save a little fresh parsley to toss on when out of oven)
2 cloves of garlic finely chopped
Salt & Pepper to Taste
“Grease” your cookie sheet with a little olive oil
Arrange the following on the cookie sheet
8 Chicken Thighs (skin off)
TOSS On TOP of CHICKEN
2 large handfuls of fresh green beans or 2 cups frozen (thawed)
2 handfuls of cherry tomatoes or 4 regular tomatoes cut into chunks
2 medium carrots sliced into carrot sticks
(if you have other favourite Vegetables you may substitute or add)
1 handful of croutons (add croutons when you shake & return to oven)
Sprinkle with fresh parsley & or basil.
Bake 20 minutes at 425 in preheated oven, Take sheet pan out of oven, shake it and return to oven for 20 more minutes.
Vegetarian Sheet Pan recipe variation: cut back on cooking time 15 minutes. This is a very “adaptable” recipe…a little fresh Parmesan grated on top works too!