Baked Chicken With Summer Vegetables
Yield: 3 to 6 servings
Active Time: 10 minutes
Total Time: 50 minutes
6 to 8 bone-in, skin-on Thrive Market Chicken Thighs
Sea salt and freshly ground pepper, to taste
1 pound baby potatoes, halved
6 cloves garlic, peeled
2 tablespoons extra virgin olive oil, divided
2 zucchini, cut into chunks
1 1/2 cups cherry tomatoes on the vine
1/4 cup pesto
Pat dry chicken thighs, rub all over with salt and pepper, and set in a parchment-lined baking dish. Toss potatoes and garlic with 1 tablespoon olive oil and a pinch of salt, then arrange around chicken thighs. Drizzle remaining tablespoon of olive oil over chicken and roast in oven 45 minutes.
After 20 minutes, add zucchini to pan and return to oven to continue cooking. After 15 more minutes, add tomatoes on the vine. Roast until chicken is cooked through and vegetables are tender on the inside and slightly crispy on the outside. Serve with pesto dolloped on top.