Ingredients:

  • 10 bone-in, skin-on chicken thighs (approx. 5 lbs)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs baby potatoes, halved
  • 3 medium zucchini, sliced into thick rounds
  • 3 red bell peppers, chopped into 1-inch chunks
  • 1 large red onion, wedged
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 6 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp smoked paprika

Instructions:

  1. Preheat the oven to 425°F (218°C). Note: This high heat is what creates the charred edges on the vegetables.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, rosemary, and paprika.
  3. Toss the halved potatoes and red onion in half of the lemon garlic glaze until evenly coated.
  4. Spread the potatoes and onions across two extra large rimmed baking sheets. Note: Leave some space for the chicken.
  5. Pat the chicken thighs dry with paper towels. Note: Wet skin will not crisp up; it will just boil in the fat.
  6. Season the chicken with salt and pepper, then coat them in the remaining glaze.
  7. Nestle the chicken among the potatoes on the baking sheets.
  8. Roast in the oven for 20 minutes.
  9. Remove the pans from the oven. Toss the zucchini and bell peppers in any remaining glaze and scatter them around the chicken.
  10. Return the pans to the oven for another 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables have charred, golden edges.