Herb-Roasted Chicken with Lemon Garlic Vegetables

Preheat your oven to 425°F (220°C).

Pat the 6 chicken thighs dry with paper towels and place them in a large bowl.

In a small bowl, mix 2 tablespoons of olive oil with the leaves from 1 sprig of rosemary and 2 sprigs of thyme (finely chopped), 2 minced garlic cloves, the zest of 1 lemon, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika.

Pour this herb mixture over the chicken and rub it thoroughly into the skin and under the skin where possible. Let it marinate while you prepare the vegetables.

Wash and cut the baby potatoes in half. Peel the 3 carrots and cut into 2-inch pieces. Cut the zucchini and red bell pepper into 1-inch chunks.

Place all the vegetables in a large bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of dried oregano, the remaining 2 minced garlic cloves, and a pinch of salt and pepper.

Spread the vegetables on a large rimmed baking sheet. Cut the zested lemon into quarters and add to the baking sheet.

Arrange the marinated chicken thighs on top of the vegetables, skin side up. Add the remaining rosemary and thyme sprigs scattered around the pan.

Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. Squeeze the roasted lemon over the chicken and vegetables for extra flavor.