Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 large bell peppers, sliced
  • 1 large zucchini, cut into half-moons
  • 1 medium red onion, cut into wedges
  • 4 cloves garlic, smashed
  • 1 medium lemon, half sliced and half juiced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F. Note: A hot oven is essential for immediate fat rendering.
  2. Pat the 1.5 lbs chicken thighs dry with paper towels. Wait until the skin feels like parchment.
  3. Toss the sliced bell peppers, zucchini half moons, red onion wedges, and smashed garlic in a large bowl.
  4. Drizzle the vegetables with 2 tbsp of the olive oil and half the salt and pepper.
  5. Rub the remaining 1 tbsp olive oil, oregano, smoked paprika, and the rest of the salt and pepper onto the chicken. Work the spices under the skin for maximum flavor.
  6. Spread the vegetables in a single layer on the sheet pan.
  7. Nestle the chicken thighs among the vegetables, skin side up. Make sure the chicken is touching the pan.
  8. Place the lemon rounds over the vegetables.
  9. Roast for 30 minutes until the chicken skin is dark golden and the peppers are charred.
  10. Squeeze the lemon juice over the entire pan and let it rest for 5 minutes.