Super quick and super easy!
I buttered a 9 x 13 pan, cut up zucchini, onions, jalapenos, cauliflower and mushrooms. Seasoned those, then put chicken thighs on top. Seasoned those and drizzled a little olive oil over it all. Then I placed it in the oven at 375 for about 30 minutes, then switched to convection for about 40 minutes.
For a few more veggies, I added a salad of cucumber, tomatoes, roasted beets (from a few days ago) and avocado. The whole thing was drizzled with olive oil and truffle balsamic.
Soon I’m going to learn to stop putting so much on my plate. I ate less than half of it but it was delicious . . and super healthy.