This recipe is so simple to make. It is a great dish for unexpected company, because everyone I feed it to loves it. It is packed with tons of flavor, so don't skimp on the vegetables. They go very fast! Since you are making this a one-pan meal, you will also have time to visit with your guests while it is cooking. Enjoy, my friends!
Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
Zest the lemon, and squeeze the juice. Place the lemon juice in a large bowl, add the zest, garlic, olive oil, salt and pepper, and whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
Add the vegetables to the bowl with your hands, and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer, and roast in the hot oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to “baste” the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!