Herb-Roasted Lemon Garlic Chicken with Mediterranean Vegetables

Preheat your oven to 400°F (200°C).

Pat 6 chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.

Mince 4 cloves of garlic and zest 1 lemon. In a small bowl, combine the minced garlic, lemon zest, 2 tablespoons chopped fresh oregano, leaves from 2 sprigs of rosemary, and leaves from 4 sprigs of thyme with 3 tablespoons of olive oil.

Rub the herb mixture all over the chicken thighs, making sure to get some under the skin.

Cut the zested lemon and the second lemon into quarters. Slice the remaining 2 garlic cloves.

Cut 2 zucchini and 2 red bell peppers into 1-inch chunks. Slice 1 large red onion into wedges.

In a large roasting pan or baking dish, toss the zucchini, bell peppers, red onion, 1 cup cherry tomatoes, and 1/2 cup kalamata olives with the remaining 1 tablespoon olive oil, 1 teaspoon dried oregano, and a pinch of salt and pepper.

Arrange the seasoned chicken thighs on top of the vegetables, skin side up. Place the lemon quarters and sliced garlic around the chicken.

Pour 1/4 cup white wine over the vegetables.

Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).

Remove from the oven and let rest for 5 minutes before serving.

Serve each chicken thigh with a generous portion of the roasted Mediterranean vegetables, and squeeze the roasted lemon over the top for extra flavor.