Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds or 680 grams)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper, to taste
  • Zest and juice of 1 lemon (about 1-2 tablespoons, 15-30 ml)
  • 2 medium zucchini, sliced into half-moons (about 300 grams)
  • 1 red bell pepper, chopped (about 150 grams)
  • 1 red onion, cut into wedges (about 150 grams)
  • 2 cups broccoli florets (about 200 grams)
  • 1 teaspoon dried thyme (2 g)
  • 1 teaspoon dried oregano (2 g)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, garlic powder, smoked paprika, lemon zest, salt, and pepper.
  3. Add chicken thighs to the bowl, ensuring they are well coated. Marinate for at least 10 minutes.
  4. While the chicken is marinating, prepare the vegetables: chop zucchini, red bell pepper, onion, and broccoli.
  5. Toss the vegetables with olive oil, thyme, oregano, salt, and pepper in a separate bowl.
  6. Spread the marinated chicken thighs on one side of the baking sheet.
  7. Arrange the seasoned vegetables on the other side of the same baking sheet.
  8. Bake in the preheated oven for 30-35 minutes, until chicken is golden brown and reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  9. Remove from oven and let rest for 5 minutes before serving.