1tablespoonrice wine vinegaror apple cider vinegar
2garlic clovesminced
1tablespoonginger
Rest of Sheet Pan
3small heads of broccolicut into florets (or 4 cups)
3medium carrotspeeled and cut into thin slices
1yellow onionquartered and broken apart
green onionssliced for serving
cooked ricefor serving
Instructions
Combine all of the ingredients for the chicken marinade. Pour over the chicken thighs and marinate in the refrigerator for at least 20 minutes or up to 24 hours.
If you would like to eat this dinner with rice, be sure to start that before you put the sheet pan in the oven.
When ready to cook, preheat your oven to 425 degrees. Spray a rimmed baking sheet with cooking spray and set aside.
Remove the chicken from the marinade and place on the prepared baking sheet.
Spread the vegetables around it. Pour the remaining marinade over the vegetables. Bake for 25 - 30 minutes or until the chicken registers 165 degrees.
Notes
Please note that the nutritional information does not include serving it with rice.