Sheet Pan Roasted Chicken Thighs with Summer Vegetables

Ingredients

• 2 lbs boneless skinless chicken thighs
• 3 medium yellow onions, cut into wedges
• 2 medium zucchini, sliced into rounds
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Steps

1. Preheat oven to 425°F.
2. Pat chicken thighs dry and season generously with salt, pepper, oregano, and garlic powder.
3. Toss onions and zucchini with 2 tbsp olive oil, salt, and pepper on a large sheet pan.
4. Push vegetables to the sides and arrange chicken thighs in the center, skin-side up, drizzle with remaining 1 tbsp oil.
5. Roast for 25–30 minutes until chicken reaches 165°F internal temperature and vegetables are tender and lightly caramelized.
6. Let rest 5 minutes, then serve family-style from the sheet pan.