Sheet Pan Lemon Pepper Chicken Thighs with Roasted Vegetables

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 2 each Zucchini, sliced
• 2 each Red bell peppers, sliced
• 1 each Red onion, cut into wedges
• 4 tbsp Olive oil
• 4 cloves Garlic
• 2 each Lemons (1 juiced, 1 sliced)
• 2 tsp Dried oregano
• 1 tsp Black pepper

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Mix 2 tablespoons olive oil, the lemon juice, garlic, oregano, black pepper, and salt.
3. Place the chicken thighs on the pan and brush with the lemon-herb mixture, then top with the lemon slices.
4. Bake for 20 minutes.
5. Meanwhile, toss the vegetables with the remaining olive oil, salt, and pepper.
6. After 20 minutes, add the vegetables to the pan around the chicken.
7. Continue baking for 15-20 minutes more, until the chicken reaches 165°F internally, the skin is crispy, and the vegetables are tender. You can broil the last 5 minutes for extra-crispy chicken skin, if desired.