Anti Inflammatory Whole30 Garlic-Herb Balsamic Chicken and Vegetables
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup balsamic vinegar
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
For the chicken and vegetables
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 2 medium zucchini, cut into 1-inch half-moons
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, garlic, rosemary, thyme, oregano, salt, black pepper, and red pepper flakes (if using) until combined.
- 2
Add the chicken pieces to the bowl and turn to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours. Discard any marinade that has been in contact with the raw chicken — do not reuse it as a sauce.
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