Ingredients:

  • 5 lbs bone-in, skin-on chicken thighs
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 lbs baby gold potatoes, halved
  • 4 cups zucchini, sliced into thick half-moons
  • 3 cups red bell pepper, chopped into 1-inch pieces
  • 2 cups red onion, cut into wedges
  • 2 cups cherry tomatoes, whole
  • 3/4 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice
  • 8 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In large mixing bowls, toss the halved baby gold potatoes and red onion wedges with half of the prepared lemon-garlic glaze.
  3. Spread the potatoes and onions across two extra-large rimmed baking sheets, leaving space for the chicken.
  4. Pat the chicken thighs dry with paper towels, season with kosher salt and cracked black pepper, and toss them in the remaining lemon-garlic glaze.
  5. Nestle the chicken pieces among the potatoes on the baking sheets, ensuring the skin side faces up.
  6. Scatter the sliced zucchini, chopped red bell peppers, and whole cherry tomatoes around the chicken.
  7. Roast for 35–40 minutes, or until the chicken skin is mahogany-colored and the internal temperature reaches 165°F (74°C).
  8. Turn on the broiler for the final 2–3 minutes until the chicken skin is crisp and the vegetables are slightly blackened.