It’s the time of year to enjoy healthy, hearty and delicious fall vegetables. This one pan meal delivers on all counts—it’s simple and so perfect for a no-fuss family weeknight dinner.
Preheat your oven to 425 degrees (F).
In a large mixing bowl or gallon plastic bag, combine olive oil (2 tablespoons), minced garlic (3 cloves), half of the chopped herbs, balsamic vinegar, kosher salt (1 teaspoon), black pepper (1 teaspoon), paprika and red pepper flakes. Transfer to the refrigerator while you prepare the vegetables.
Prepare vegetables and chickpeas as directed and combine on a large baking sheet. Drizzle with remaining olive oil (3 tablespoons), salt (1 teaspoon), pepper (1 teaspoon), garlic (3 cloves) and herbs. Using clean hands, toss to coat vegetables evenly.
Remove chicken from the refrigerator and place on top of your vegetable medley. Remove garlic and herbs from your marinating bowl and rub on top of the chicken thighs.
Bake at 425 degrees (F) for 40 minutes. Check periodically (about every 15 minutes), and toss vegetables so they roast evenly on all sides. The chicken is done when the internal temperature reaches 165 degrees (F).
Quick tip: Save money on herbs all year long when you plant the basics in pots in the spring. Rosemary, thyme and sage are easy to grow and you can use them in a great variety of recipes.
We used a sheet pan here, but a roasting pan would work well for this recipe, too. If you’re feeding more than four people, use a roasting pan and you will have more room to add additional ingredients.