Grilled Chicken Thighs with Roasted Vegetables

This delicious recipe features juicy grilled chicken thighs marinated in a blend of traditional herbs and spices, paired with a medley of roasted seasonal vegetables. The combination of smoky, charred chicken and sweet, caramelized veggies creates a perfect balance of flavors and textures. Ideal for a wholesome dinner, it meets various dietary needs while keeping the essence of home-cooked comfort food.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 teaspoon balsamic vinegar

Instructions:

1. In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add chicken thighs and coat well. Marinate for at least 30 minutes.
2. Preheat your grill to medium-high heat.
3. In a separate bowl, toss the sliced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, and balsamic vinegar.
4. Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, grill the marinated chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
6. Serve the grilled chicken thighs alongside the roasted vegetables, garnished with additional herbs if desired.