Ingredients
- 4 chicken thighs
- 2 bell peppers, sliced
- 1 red onion, sliced thin
- 2 zucchinis, sliced into rounds
- 2 cups cherry tomatoes, whole
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Lemon wedges for serving
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Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken thighs and vegetables with olive oil, garlic, oregano, salt, and pepper.
- Spread the mixture on a large sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through.
- Serve with lemon wedges, squeezing liberally.
Notes
- Ensure not to overcrowd the pan for effective roasting. Rest the chicken for a few minutes after cooking.