Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 cups baby carrots, halved lengthwise
  • 1 large red bell pepper, chopped into chunks
  • 1 medium zucchini, sliced into thick half-moons
  • 1 medium red onion, cut into wedges
  • 3 cloves garlic, minced
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together the olive oil, lemon juice, zest, garlic, oregano, paprika, salt, and pepper until the emulsion is smooth and fragrant.
  3. Place the chicken pieces and all chopped vegetables into a large mixing bowl. Pour the glaze over the top and toss thoroughly to ensure every piece is coated.
  4. Line a large rimmed baking sheet with parchment paper and spread the mixture in a single layer, leaving at least half an inch of space between pieces.
  5. Slide the pan into the center rack and roast for 20–25 minutes until the chicken is cooked through and vegetables are caramelized.