Sheet-Pan Chicken Thighs

Ingredients

• 660.0 g Chicken, thigh, meat and skin, raw
• 2.0 medium (approx 2-3/4" long, 2-1/2 dia.) Peppers, sweet, red, raw
• 400.0 g Squash, zucchini, baby, raw
• 110.0 g Onions, red, raw
• 30.0 g Lemon juice, raw
• 3.0 15ml Vegetable oil, olive
• 2.0 15ml Spices, paprika
• 1.0 tsp, ground Spices, oregano, dried
• 4.0 clove Garlic, raw

Instructions

1. Oven to 425F.

2. Pat the thighs very dry. Wet skin will not crisp. Rub with oil, paprika, oregano, salt, pepper.

3. Toss vegetables and garlic in the remaining oil on a large sheet pan. Nestle the thighs on top, skin up.

4. Roast 35 to 40 minutes, until the skin is browned and the juices run clear.

5. Squeeze lemon over the whole tray while hot.