Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Ingredients

• 4 bone-in skin-on chicken thighs
• 1 lb (450g) baby potatoes, halved
• 2 cups (200g) broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1 tablespoon fresh thyme or 1 tsp dried
• 1 tablespoon fresh rosemary, minced, or 1 tsp dried
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh parsley and lemon slices for serving

Instructions

1. 1Preheat oven to 425°F / 220°C. Line a large sheet pan with foil.
2. 2Whisk together olive oil, garlic, lemon zest, lemon juice, thyme, rosemary, paprika, garlic powder, salt, and pepper.
3. 3Add potatoes to the pan, toss with half the marinade. Roast 15 minutes.
4. 4Push potatoes to the edges. Add chicken and remaining vegetables. Coat everything with remaining marinade. Roast 25-30 more minutes until chicken reaches 165°F / 74°C and skin is crispy.
5. 5Rest 5 minutes, garnish with parsley and serve.

Nutrition (per serving)