Ingredients Jump to Instructions ↓

  1. 8 bone-in, skin on chicken thighs

  2. 4 Roma tomato es, quartered lengthwise

  3. 1 medium zucchini , cut into 1 medium onion , cut into 2" chunks

  4. 1 medium yellow bell pepper , cut into 1" chunks

  5. 1 small eggplant , cut into 1" chunks Crumpled goat cheese Salt and pepper to taste Balsamic- Thyme Oil:

  6. 3 T. balsamic vinegar

  7. 2 T. olive oil

  8. 2 T. chopped fresh thyme

  9. 2 T. garlic , minced

  10. 1 t. kosher salt

  11. 1/2 t. black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425. Line a baking sheet with foil; coat with nonstick spray. Whisk all ingredients for the Balsamic-Thyme Oil together in a small bowl; set aside. Combine vegetables in a large bowl and toss with 3 T. Balsamic-Thyme Oil. Arrange vegetable on one side of the prepared baking sheet. Toss chicken with the remaining Balsamic-Thyme Oil and place on the other end of the baking sheet. Season everything with salt and pepper. Roast 45-60 minutes. Top vegetables with goat cheese. Serve immediately


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