Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 pound baby potatoes, halved
- 1 cup baby carrots
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper.
- Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Toss to coat and let marinate for at least 15 minutes (or up to overnight in the fridge).
- In a large baking dish or sheet pan, spread the potatoes, carrots, bell pepper, and zucchini. Drizzle with the remaining marinade and toss to coat the vegetables evenly.
- Arrange the marinated chicken on top of the vegetables.
- Bake for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- If you’d like crispier chicken skin, broil for an extra 2–3 minutes at the end.
- Remove from the oven, garnish with fresh parsley, and serve warm!
Would you like me to adjust it for boneless chicken, different veggies, or a spicier version?