# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs or chicken breasts
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon paprika
07 - Salt, to taste
08 - Black pepper, to taste
→ Vegetables
09 - 2 cups baby potatoes, halved
10 - 1 large carrot, sliced
11 - 1 zucchini, chopped
12 - 1 red bell pepper, chopped
13 - 1 red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - Salt, to taste
16 - Black pepper, to taste
→ Garnish
17 - Chopped fresh parsley
18 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a large sheet pan or baking dish.
02 - Whisk together 3 tablespoons olive oil, lemon juice and zest, minced garlic, dried oregano, paprika, salt, and black pepper in a mixing bowl.
03 - Rub the marinade evenly over the chicken pieces and allow to rest for 10 to 15 minutes or refrigerate up to 8 hours.
04 - Combine baby potatoes, carrot, zucchini, red bell pepper, and red onion in a large bowl. Toss with 2 tablespoons olive oil, salt, and black pepper until evenly coated.
05 - Spread the seasoned vegetables in a single layer on the prepared pan. Arrange the marinated chicken thighs on top of the vegetables.
06 - Bake for 35 to 40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - For extra crispness, broil the pan for 2 to 3 minutes at the end of cooking.
08 - Finish with chopped fresh parsley and serve with lemon wedges.
