Name: One-Pan Lemon Herb Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tbsp olive oil; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp paprika; 0.25 tsp garlic powder; 0.25 cup lemon juice; 0.5 red onion, cut into wedges; 1 bell pepper (any color), chopped; 1 cup cherry tomatoes; 1 zucchini, sliced; to taste salt; to taste black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. 2. In a bowl, toss chicken thighs with olive oil, oregano, thyme, paprika, garlic powder, salt, and pepper. Add lemon juice and mix well. 3. Arrange chicken on one side of the prepared baking sheet. 4. In the same bowl, combine red onion, bell pepper, cherry tomatoes, zucchini, and a drizzle of olive oil. Season with salt and pepper. 5. Spread vegetables on the other side of the baking sheet. 6. Roast for 35-40 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized. Serve immediately.