Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 lb (454g) small red potatoes, quartered
  • 1 red bell pepper, cored, seeded, and cut into 1-inch (2.5 cm) pieces
  • 1 yellow bell pepper, cored, seeded, and cut into 1-inch (2.5 cm) pieces
  • 1 zucchini, cut into 1-inch (2.5 cm) thick rounds
  • 1 red onion, cut into wedges
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss potatoes, bell peppers, zucchini, and red onion with olive oil, half of the lemon zest, salt, and pepper.
  3. Spread vegetables in a single layer on the prepared baking sheet.
  4. In the same bowl (no need to wash!), toss chicken thighs with remaining lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
  5. Arrange chicken thighs evenly among the vegetables on the baking sheet.
  6. Roast for 35-40 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly caramelized.
  7. Let rest for 5 minutes before serving.