# What you’ll need:
→ 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
# Steps:
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 to coat and set aside while preparing vegetables.
03 - In a separate bowl, toss potatoes with olive oil, rosemary, parsley, thyme, lemon zest, lemon juice, salt, and black pepper.
04 - Spread seasoned potatoes evenly on one side of the sheet pan. Roast for 15 minutes.
05 - Toss zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
06 - Remove sheet pan from oven after 15 minutes. Add marinated chicken thighs and prepared vegetables to the pan, arranging everything in a single layer.
07 - Return pan to oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - Broil for 2-3 minutes for enhanced color if desired.
09 - Garnish with fresh parsley and serve with lemon wedges.
