Sheet-Pan Garlic Herb Chicken with Charred Bell Peppers

Preheat your oven to 425°F (218°C). Line a large, heavy-duty rimmed sheet pan with parchment paper.

Prepare the vegetables: Wash, peel, and cut 4 medium carrots into 1/2-inch thick diagonal slices. Wash, core, and slice 2 red bell peppers and 2 yellow bell peppers into 1-inch wide strips. Peel 8 garlic cloves; leave 4 cloves whole and finely mince the remaining 4 cloves.

Strip the leaves from 3 sprigs of fresh rosemary and 6 sprigs of fresh thyme, then finely chop them. In a small bowl, combine the chopped fresh herbs, minced garlic, the finely grated zest of 1 large lemon, 1 tsp dried oregano, 1 tsp sweet paprika, 1 tsp onion powder, 1.5 tsp salt, and 1 tsp black pepper. Stir in 2 tbsp olive oil to create a wet herb paste.

Pat 3.3 lb bone-in, skin-on chicken thighs completely dry with paper towels (do not wash the chicken). Rub 2/3 of the prepared herb paste evenly all over the chicken thighs, gently sliding some under the skin of each thigh to infuse the meat with flavor.

Toss the sliced carrots, bell peppers, and the 4 whole garlic cloves directly on the prepared sheet pan with the remaining 1/3 of the herb paste, 1 tbsp olive oil, and 2 tbsp balsamic vinegar until evenly coated. Spread the vegetables out into a single layer.

Nestle the chicken thighs, skin-side up, amongst the vegetables on the sheet pan, ensuring there is space around each thigh so the skin can roast and crisp properly rather than steam.

Roast in the preheated oven at 425°F for 35 to 40 minutes, until the chicken skin is deeply golden-brown and crispy, the vegetables are tender and slightly charred, and an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 170°F to 175°F.

Remove the sheet pan from the oven. Immediately squeeze the juice of the zested lemon over the chicken and vegetables. Let the chicken rest on the pan for 5 minutes before serving.

To serve tonight's dinner (serves 4): Transfer half of the roasted chicken (approx. 1.65 lb) and half of the roasted vegetables to plates. For the toddlers, carefully shred their portion of chicken off the bone, checking thoroughly for small bones or cartilage, and cut their roasted carrots and peppers into soft, bite-sized pieces.

For Day 3 meal prep: Allow the remaining 1.65 lb of cooked chicken thighs and the remaining roasted vegetables to cool completely at room temperature. To prevent the crispy chicken skin from becoming soggy, transfer the chicken and the vegetables into separate airtight containers and store them in the refrigerator.