Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large red bell pepper, sliced into 1-inch strips
  • 1 large yellow bell pepper, sliced into 1-inch strips
  • 1 large zucchini, halved lengthwise and sliced into thick half-moons
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1 cup cherry tomatoes, whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the chicken thighs and all chopped vegetables (peppers, zucchini, onion, and tomatoes) with the olive oil, smoked paprika, garlic powder, oregano, salt, and pepper until thoroughly coated.
  2. Spread the chicken and vegetable mixture onto a large 13x18 inch rimmed baking sheet in a single layer.
  3. Arrange the ingredients so the chicken thighs are spaced out and not covered by vegetables to ensure they develop a roasted texture.
  4. Roast for 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized and blistered.
  5. Remove from the oven and drizzle with fresh lemon juice before serving.