Herb-Roasted Lemon Chicken with Garlic Roasted Vegetables

Preheat your oven to 400°F (200°C).

Pat the 4 chicken thighs dry with paper towels and place them in a large baking dish.

Zest the lemon and set aside the zest. Cut the lemon in half, squeeze the juice from one half over the chicken, and slice the other half into thin rounds.

Mince 2 cloves of garlic and strip the leaves from 1 sprig of rosemary and 2 sprigs of thyme, then finely chop the herbs.

In a small bowl, mix 2 tablespoons of olive oil with the minced garlic, chopped herbs, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

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

Place the lemon slices around and under the chicken thighs.

Cut the bell peppers, zucchini, and red onion into 1-inch chunks. Slice the remaining 4 cloves of garlic.

On a separate baking sheet, toss the vegetables and sliced garlic with 1 tablespoon of olive oil, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Scatter the remaining rosemary and thyme sprigs among the vegetables.

Place both the chicken and vegetables in the preheated oven.

Roast the vegetables for 25-30 minutes, stirring once halfway through, until tender and slightly caramelized.

Roast the chicken for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).

Add the cherry tomatoes to the vegetable tray for the last 10 minutes of cooking.

Let the chicken rest for 5 minutes before serving.

Serve each plate with 2 chicken thighs and a generous portion of the roasted vegetables.