Herb Roasted Chicken & Veggies Sheet Pan Delight

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 cups baby potatoes, halved
• 1 piece red bell pepper, chopped
• 1 piece yellow bell pepper, chopped
• 1 piece zucchini, sliced
• 1 piece red onion, quartered
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika
• to taste salt
• to taste pepper
• for garnish fresh parsley

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the chicken thighs, baby potatoes, red bell pepper, yellow bell pepper, zucchini, and red onion.
3. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper.
4. Pour the herb mixture over the chicken and vegetables, and toss well until everything is evenly coated with the marinade.
5. Arrange the chicken thighs, skin side up, on the baking sheet. Spread the vegetables around the chicken, ensuring not to overcrowd the pan.
6. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized, stirring the veggies halfway through.
7. Once done, remove from the oven and let it sit for a few minutes.
8. Garnish with fresh parsley before serving.