Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 2 medium zucchini, sliced into thick half-moons
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper.
  3. Add the chicken thighs to the bowl and toss until evenly coated. Let the chicken sit for 5 minutes to allow the salt to penetrate the skin.
  4. Place the chicken thighs skin-side up on one side of the prepared sheet pan.
  5. Toss the halved baby potatoes and chopped red bell pepper in the remaining glaze in the bowl, then spread them out on the other side of the pan.
  6. Roast in the oven for 20 minutes.
  7. Remove the pan from the oven and add the broccoli florets and zucchini slices to the open spaces, tossing them quickly in the pan juices.
  8. Return the pan to the oven and roast for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.