This flavorful dish—with the combination of balsamic vinegar and Parmesan cheese—is a great weeknight meal since it requires little legwork (and only one pan!). The marjoram adds a distinct earthy aroma. If you don't have marjoram in your spice arsenal, you can use dried oregano instead. Both have a woodsy flavor that complements the dish beautifully.
Ingredients
- 4 cups broccoli florets
- 3 cups cauliflower florets
- 1 cup sliced shallots
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 large cloves garlic, minced
- 1 teaspoon dried marjoram
- 4 large bone-in chicken thighs, skin removed if desired
- 3 tablespoons balsamic vinegar
- ⅓ cup grated parmesan cheese
Directions
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Combine 4 cups broccoli, 3 cups cauliflower, 1 cup shallots, 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Toss well to coat. Transfer to the prepared baking sheet.
- Combine 2 garlic cloves, 1 teaspoon marjoram and the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl. Coat both sides of the 4 chicken thighs with the garlic mixture. Place on the baking sheet. Roast the chicken and vegetables for 15 minutes. Toss the vegetables and drizzle the chicken with 3 tablespoons vinegar. Sprinkle all with ⅓ cup Parmesan and continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken, without touching bone, registers 165°F, about 10 more minutes.