# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - Zest of 1 lemon
09 - Juice of 1/2 lemon
→ Vegetables
10 - 2 medium zucchinis, sliced into 1/2-inch rounds
11 - 1 large red onion, cut into wedges
12 - 1 pint cherry tomatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Lemon-Herb Potatoes
16 - 1 1/2 pounds baby potatoes, halved
17 - 2 tablespoons olive oil
18 - 1 tablespoon fresh rosemary, chopped
19 - 1 tablespoon fresh parsley, chopped
20 - 1 teaspoon dried thyme
21 - Zest and juice of 1 lemon
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper
→ Garnish
24 - Fresh parsley, chopped
25 - Lemon wedges
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, combine chicken thighs with olive oil, garlic, oregano, paprika, salt, black pepper, lemon zest, and lemon juice. Toss until evenly coated. Set aside to marinate while preparing vegetables.
03 - In a separate bowl, toss the potatoes with olive oil, rosemary, parsley, thyme, lemon zest, lemon juice, salt, and black pepper until well combined.
04 - Spread the potatoes evenly on one side of the sheet pan. Roast for 15 minutes.
05 - In a bowl, toss zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
06 - Remove the sheet pan from the oven after 15 minutes. Add marinated chicken thighs and prepared vegetables to the pan, arranging everything in a single layer.
07 - Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
08 - Broil for 2 to 3 minutes for enhanced color, if desired.
09 - Garnish with fresh parsley and serve with lemon wedges.
