Ingredients
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2 (16 oz) pkgs frozen vegetables, like 16 oz peas and carrots and 16 oz broccoil and cauliflower
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5 tbsp olive oil, divided
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2 lbs boneless, skinless chicken thighs
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1/2 tsp garlic salt
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1 cup parsley leaves
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3/4 cup mint leaves
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1 tbsp red wine vinegar
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1 small clove garlic, minced
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1/2 tsp dried oregano
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1/4 tsp crushed red pepper
Steps
1
Preheat oven to 425°F. On an 18x13-inch rimmed sheet pan, spread out all the frozen vegetables in an even layer, breaking up any large pieces of broccoli or cauliflower, if using. Drizzle with 1 tbsp oil. Season with salt and pepper. Toss to combine.
2
Toss the chicken thighs with 1 tbsp oil, garlic salt, and pepper. Add to sheet pan on top of frozen veggies. Roast on middle rack for 45–55 min., until chicken has reached an internal temp of 165°F.
3
Meanwhile, prepare the chimichurri sauce. To a food processor or blender, add the parsley, mint, vinegar, garlic, oregano, and crushed red pepper. Season with salt and pepper. Blend until herbs are broken down. Add remaining 3 tbsp oil and 1 tbsp water, and pulse until everything is combined. Taste, adjusting seasoning if needed. Spoon sauce over chicken and vegetables to serve.
