Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-2 inch pieces (about 6 thighs)
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh thyme leaves, chopped
  • 1 tablespoon (15ml) fresh rosemary leaves, chopped
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 red bell pepper, cored, seeded, and chopped into 1-inch pieces
  • 1 yellow bell pepper, cored, seeded, and chopped into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 1 zucchini, chopped into 1-inch pieces
  • 1 yellow squash, chopped into 1-inch pieces
  • 1 pint (2 cups / 240g) cherry tomatoes, halved
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper (optional).
  2. In a large bowl, combine the chicken thighs with the marinade ingredients (olive oil, lemon juice, garlic, thyme, rosemary, oregano, salt, and pepper). Toss to coat evenly.
  3. In the same bowl (after removing the chicken), combine the bell peppers, red onion, zucchini, yellow squash, and cherry tomatoes with olive oil, salt, and pepper. Toss to coat evenly.
  4. Spread the vegetables in a single layer on the prepared sheet pan. Arrange the marinated chicken pieces evenly amongst the vegetables. Make sure not to overcrowd the pan; use two sheet pans if needed.
  5. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the vegetables are tender and slightly caramelized.
  6. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.