Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 1 tsp (5g) sea salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 1 medium (150g) zucchini, cut into 1-inch chunks
  • 1 medium (150g) yellow summer squash, cut into 1-inch chunks
  • 1 large (200g) red bell pepper, diced
  • 1 cup (150g) cherry tomatoes, left whole
  • 1 medium (150g) eggplant, cubed into 1-inch pieces
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 tbsp (3g) fresh thyme, leaves removed from stem
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the zucchini, squash, bell pepper, eggplant, and cherry tomatoes with half of the Garlic Herb Infusion (olive oil, garlic, rosemary, thyme, and lemon juice) until thinly coated.
  3. Pat the chicken thighs completely dry with paper towels to ensure skin crispiness.
  4. Rub the remaining Garlic Herb Infusion onto the thighs, followed by the salt, pepper, and smoked paprika.
  5. Arrange the chicken thighs on a rimmed baking sheet, skin-side up, leaving space between them.
  6. Scatter the seasoned vegetables around the chicken in a single layer.
  7. Roast for 35–45 minutes until the chicken skin is mahogany-colored and the internal temperature reaches 165°F (74°C).