Herb-Roasted Chicken with Zucchini and Potatoes

1Preheat your oven to 425°F (220°C).

2In a large bowl, combine the cubed potatoes and sliced zucchini. Drizzle with 2 tablespoons of olive oil, (3 tablespoons) then sprinkle with half of the garlic powder (1 teaspoon), half of the dried thyme (1 teaspoon), half of the dried rosemary (1 teaspoon), half of the dried oregano (1 teaspoon), salt, and pepper. Toss well to coat all the vegetables evenly.

3Place the seasoned vegetables in a single layer on a large rimmed baking sheet or roasting pan.

4Pat the chicken thighs dry with paper towels. In a small bowl, mix the remaining 1 tablespoon olive oil (3 tablespoons) with the remaining garlic powder (1 teaspoon), thyme, rosemary, oregano, salt, and pepper. Rub this herb mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.

5Nestle the chicken thighs on top of the vegetables on the baking sheet, skin side up. Scatter the minced garlic (2 cloves) and lemon (1) slices evenly over the chicken and vegetables.

6Roast in the preheated oven for 35 to 40 minutes, or until the chicken skin is golden brown and crispy, the internal temperature of the chicken reaches 165°F (74°C), and the potatoes are tender when pierced with a fork.

7For extra crispiness, switch the oven to broil and broil for 2-3 minutes, watching carefully to avoid burning.

8Remove from the oven and let rest for 5 minutes before serving.

9Garnish with freshly chopped parsley and serve warm. Enjoy your quick, flavorful herb-roasted chicken with zucchini and crispy potatoes!