One-Pan Lemon Herb Chicken with Roasted Veggies

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 1 large red bell pepper, sliced into strips
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 cup baby carrots
• 1 medium red onion, cut into thick wedges
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
2. In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper to create the marinade.
3. Pat the chicken thighs dry with paper towels and place them in a large bowl. Pour half of the marinade over the chicken and toss to coat evenly. Let marinate for 10 minutes at room temperature.
4. In a separate bowl, combine the sliced red bell pepper, zucchini rounds, baby carrots, and red onion wedges. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Toss well to coat.
5. Arrange the marinated chicken thighs skin-side up on the prepared sheet pan, spacing evenly. Spread the mixed vegetables around the chicken in a single layer.
6. Drizzle any remaining marinade over the vegetables. Place the sheet pan in the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized at the edges.
7. For extra crispy skin, switch the oven to broil in the last 3-5 minutes, watching carefully to avoid burning.
8. Remove from the oven, garnish with chopped fresh parsley, and serve warm with lemon wedges on the side if desired.

Chef tips

• Substitute bone-in, skin-on chicken thighs with boneless thighs or breasts, but reduce baking time accordingly and check doneness earlier.
• Use any combination of vegetables you have on hand, such as broccoli florets, cherry tomatoes, or green beans.
• If you don't have dried herbs, fresh herbs like rosemary or basil can be used, but add them after roasting to prevent burning.
• To make cleanup easier, line your sheet pan with foil or parchment paper and lightly grease it before adding ingredients.