Marinated Sheet-Tray Chicken Thighs with Fall Vegetables
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Marinated Sheet-Tray Chicken Thighs with Fall Vegetables
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Dinner plans? Pull out the sheet pan. Our marinade for the juciest skin-on chicken thighs calls for Chobani® Nonfat Plain Greek Yogurt. Toss in the oven with fresh seasonal fall vegetables—sweet potatoes, carrots, apples, and Tuscan kale—for an easy weeknight dinner.
Ingredients
In a blender, add all ingredients (except chicken) and blend until just combined.
Reserve half of the marinade for a sauce.
Combine chicken thighs with half of the marinade and refrigerate for 1 hour or up to 3 hours.
Turn oven to 425°F on convection.
Slice carrots, sweet potatoes, and apples into wedges and place on sheet tray with cippolini onions and mixed olives.
Season vegetables with olive oil, salt, and pepper and toss with your hands.
Add marinated chicken to the sheet tray skin-side up, and roast in the oven for 20 minutes, or until chicken reaches an internal temperature of 165°F.
Remove the sheet tray from the oven and toss kale with roasted vegetables to allow it to wilt. Adjust seasoning if necessary.
