Italian Chicken Thighs with Roasted Vegetables

1 ½ lbs skinless, boneless chicken thighs

34 pinches salt + pepper

1 bottle of Primal Kitchen Italian dressing/marinade

3 zucchinis, cut into circles + then halved

2 cups cherry tomatoes, halved

1 bunch of asparagus, spears only

1 small sweet onion, diced

2 garlic cloves, minced

½ cup parmesan cheese- totally optional!

Preheat the oven to 350 degrees F. Meanwhile, pat the thighs with salt + pepper. In an oven-proof skillet over medium heat, heat 1 TB of oil for 15 seconds. Add in the things + sear all around for 2-3 minutes/side.

Remove the skillet from the heat + top the thighs with the Primal Kitchen marinade. Then, bake for 22-25 minutes or until the thighs have an 165 degree internal temperature.

Meanwhile, in a separate skillet over medium heat, heat 1 TB of oil. Add in the onion + cook until lightly browned. Then, toss in the zucchini + asparagus tips- spray with a bit of oil + keep moving it all around. Toss in minced garlic towards the end.

With 10 minutes left on the chicken, place the cherry tomatoes with a bit of oil in a baking pan. Roast until pruned + tender-roughly 10 minutes.

Plate the thighs on a platter with the vegetables around them + top with the parmesan cheese.

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Italian Chicken Thighs with Roasted Vegetables