1. Combine the tequila, lime juice, orange juice, cumin red pepper flakes, garlic, salt, and pepper in a large bowl. Pour the marinade (reserving 1/4 cup for the veggies) into a gallon size resealable baggie and add the chicken. Refrigerate for up to 4 hours or preferably overnight. Add the veggies to a resealable baggie and pour in the leftover marinade. Place in refrigerator.
2. Heat the oven to 375 degrees.
3. Remove the chicken and veggies from the baggie, discard marinade. Arrange the chicken breasts on a sheet pan coated in oil (I place aluminum foil on my sheet pan for easy clean-up). Arrange the thick cut veggies around chicken.
4. Bake for 30 minutes or until a meat thermometer inserted into the thickest part of the chicken reads 165 degrees.

For grilling drumsticks:

1. Heat your grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken from the marinade and place on grill. Grill on every side to get the skin nice and crispy, about 5 minutes on each side. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Easy Tomato Salad (if you did not bake in the oven with veggies):

1. Place 1 cup sliced cherry tomatoes, 1 chopped avocado and 1/4 cup diced red onion into a bowl. Add 1/2 tsp salt and 1/4 tsp pepper. Toss with 1 TBS red wine vinegar. Serve chilled!