# 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
# How-To:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, minced garlic, dried oregano, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, lemon zest, and lemon juice. Toss until fully coated. Set aside.
03 - In a separate bowl, combine halved potatoes with 2 tablespoons olive oil, fresh rosemary, fresh parsley, dried thyme, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly distributed.
04 - Spread seasoned potatoes evenly on one side of the prepared sheet pan. Roast for 15 minutes.
05 - While potatoes roast, combine zucchini rounds, red onion wedges, and halved cherry tomatoes in a bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
06 - After 15 minutes, remove sheet pan from oven. Arrange marinated chicken thighs and prepared vegetable mixture on the pan in a single layer alongside the potatoes.
07 - Return pan to oven and roast for 20 to 25 minutes, or until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - For enhanced color, broil the sheet pan for 2 to 3 minutes.
09 - Transfer to serving platter. Garnish with fresh chopped parsley and serve with lemon wedges.
