Oven roasted chicken thighs + veggies

Put together this one-pan oven roast for the week and honestly loved how it turned out!

Chicken: bone-in thighs marinated in olive oil, grated garlic, smoked paprika, cumin, chili flakes, black pepper, salt, and juice of a lemon

Veg: carrots, zucchini, bell peppers, red onion, and whole crushed garlic cloves tossed with olive oil, salt, pepper, paprika, and dried herbs

Roasted at 200°C / 400°F for about 45 minutes, then turned the heat up for the last 10 minutes to get some nice colour on the chicken.

Finished with fresh herbs and a squeeze of lemon.

I’ve been eating it with rice, but it works with pretty much anything (quinoa, couscous, roasted potatoes, list goes on!)