Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 teaspoons lemon zest
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or rosemary)
- Salt and black pepper, to taste
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper.
- Season the Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken and rub to coat well. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
- Prepare the Vegetables: In a large mixing bowl, toss the potatoes, carrots, bell pepper, and zucchini with the remaining marinade until evenly coated.
- Assemble the Tray: Arrange the marinated vegetables on a large baking sheet lined with parchment paper or foil. Nestle the chicken thighs on top of the vegetables, skin side up.
- Bake: Bake for 35–45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the vegetables are tender and slightly caramelized.
- Broil for Crispiness (Optional): For crispier chicken skin, broil on high for an extra 2–3 minutes at the end.
- Serve: Remove from the oven, garnish with fresh parsley and extra lemon wedges. Serve hot and enjoy!
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