Ingredients

MARINADE  for chicken (30 minutes to overnight):

• 5-6 chicken thighs, skin on, bone-in
• 1/4 cup oil
• 2 tablespoons garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon. smoked paprika
• 1 1/2 tablespoon Dijon mustard
• 1/4 cup pure honey
• 1/2 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon. black pepper

FOR THE VEGGIES:

• 7 cups vegetables, cut into chunks (carrots, zucchini, red onion, potatoes and broccoli are a great combination)
• 2 tablespoons garlic, minced
• 3 tablespoons oil
• kosher salt and black pepper to taste

Directions

*Preheat oven to 425 F. Adjust oven to middle position. Line baking sheet with parchment paper. Set aside. Mix all chicken marinade ingredients and toss chicken thighs well. Let marinade 30 minutes to overnight in refrigerator.. In a large bowl, add all the vegetables, toss with garlic, oil, salt and pepper. Transfer to prepared pan, spread evenly. (Use second pan, if necessary). Place chicken thighs on top of vegetables and bake for 35-40 minutes or until internal temperature reaches 165 F. Enjoy!!