Description
A quick and easy sheet pan dinner featuring juicy roasted chicken thighs, tender zucchini, and flavorful seasonings all cooked together for a delicious, hassle-free meal.
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 red bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Place the chicken thighs on a large rimmed baking sheet.
Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto each piece.
In a large bowl, toss the zucchini slices, red bell pepper pieces, and red onion wedges with the remaining 2 tablespoons of olive oil.
Spread the vegetables evenly around the chicken on the baking sheet.
Place the baking sheet in the preheated oven and roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and squeeze fresh lemon juice over the chicken and vegetables.
Serve immediately with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes