Cooking Instructions

• Heat oven to 425° F. No need to line the baking sheet with foil or parchment paper. In fact, it's better for the recipe if you don't, and it'll still be easy to clean afterward.
• Trim the ends off the zucchini and slice into ¼" coins. If the zucchini is very large/thick, you can then cut the coins in half. Add to the baking sheet along with the cherry tomatoes.
• Peel the shallots and cut into thin wedges from tip to root. Add to the baking sheet. Drizzle over 2 tablespoons of the olive oil and sprinkle with ¾ teaspoon salt, the garlic powder, onion powder and ¼ teaspoon pepper. Toss everything until the veggies are evenly coated, then spread out into an even layer.
• Pat the thighs dry with paper towels and trim off any excess fat/skin. Place skin-side up on top of the veggies, making sure the thighs are not touching each other. Drizzle with olive oil and use your fingers to coat the skin of each thigh evenly. Then sprinkle over ½ teaspoon salt, ¼ teaspoon pepper and the Italian seasoning.
• If using an oven probe thermometer (optional but recommended), insert the probe into the thickest thigh, making sure it's not touching the bone.
• Bake until the chicken is cooked through and reaches an internal temperature of 165° F, about 25-40 minutes, depending on their size. If the skin isn't quite brown enough to your liking, you can then broil the whole sheet pan for about 3-4 minutes, checking frequently to make sure nothing burns.
• Drizzle with the balsamic glaze and sprinkle over the fresh basil. Drizzle over some of the juices from the pan and serve.