Skillet Garlic Herb Chicken with Roasted Vegetables

Pat the chicken thighs dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cut the zucchini into 1/2-inch half-moons. Core and slice the bell peppers into 1-inch strips. Cut the red onion into 1/2-inch wedges. Mince the 4 cloves of garlic.

In a small bowl, mix 1 tablespoon olive oil with 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon paprika to create a herb mixture.

Heat 2 tablespoons olive oil in a large 12-inch cast iron skillet over medium-high heat. When hot, add the chicken thighs and cook for 5-6 minutes on each side until golden brown and almost cooked through (internal temperature around 160°F).

Transfer the chicken to a plate and cover loosely with foil to keep warm.

In the same skillet, add the sliced vegetables and minced garlic. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Return the chicken to the skillet, nestling it among the vegetables. Brush the chicken with the herb and oil mixture.

Slice half the lemon and tuck the slices between the chicken and vegetables. Squeeze the juice from the remaining half over everything.

Reduce heat to medium-low, cover the skillet (if you don't have a lid, use foil), and cook for 8-10 minutes until the chicken reaches 165°F and the vegetables are tender.

Sprinkle with chopped fresh parsley before serving directly from the skillet.