Sheet-Pan Italian Chicken & Vegetables

Ingredients

• 1.5 lb boneless skinless chicken thighs, halved
• 3 tbsp Sundried Tomato Garlic Parmesan Olive Oil, divided
• 1 zucchini, cut into half-moons
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley, to finish

Let’s make it

1. Heat the oven to 425F and line a large sheet pan with parchment.
2. Toss the chicken with 2 tbsp Sundried Tomato Garlic Parmesan Olive Oil, the Italian seasoning, and half the salt and pepper.
3. In the same bowl, toss the zucchini, peppers, onion and cherry tomatoes with the remaining 1 tbsp oil and the rest of the salt and pepper.
4. Spread everything in a single layer, keeping the chicken pieces apart so they roast rather than steam.
5. Roast 22-25 minutes, until the chicken reaches 165F and the vegetable edges have caught colour.
6. Scatter the Parmesan over the hot pan, let it melt for a minute, then finish with herbs and a drizzle of oil.