Sheet Pan Lemon Herb Chicken with Roasted Vegetables

• 4 boneless, skinless chicken thighs
• 2 medium carrots, peeled and sliced into 1/2-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch strips
• 1 small zucchini, sliced into 1/2-inch rounds
• 1 small red onion, peeled and cut into wedges
• 1 tablespoon olive oil, plus more for drizzling
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it with olive oil.
2. In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper to create the marinade.
3. Place the chicken thighs in a medium bowl and pour half of the marinade over them. Toss to coat evenly and let them sit while you prep the vegetables.
4. In a large bowl, combine the sliced carrots, red bell pepper, zucchini, and red onion. Drizzle the remaining marinade over the vegetables and toss well to coat.
5. Arrange the marinated chicken thighs on one side of the prepared sheet pan and spread the vegetables out in a single layer on the other side. Drizzle a little extra olive oil over the vegetables for crispness.
6. Roast in the preheated oven for 30-35 minutes, flipping the vegetables halfway through cooking. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender and slightly caramelized.
7. Remove from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Chef tips

• For extra crisp vegetables, spread them out evenly and avoid overcrowding the pan.
• If you prefer boneless, skin-on chicken thighs for more flavor and crispiness, increase cooking time by 5-7 minutes and monitor internal temperature.
• To keep it paleo or Whole30, omit paprika or use smoked paprika for a flavor twist without additives.
• Substitute any vegetables with seasonal favorites like broccoli florets, cherry tomatoes, or green beans for variety.