Name: Sheet Pan Lemon Herb Chicken Thighs with Roasted Potatoes and Zucchini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 large (approx. 200g / 7 oz each) bone-in, skin-on chicken thighs; 600g (1.3 lbs) baby potatoes (such as creamer or small red/gold potatoes), halved or quartered depending on size; 2 medium (approx. 400g / 14 oz total) zucchini, trimmed and cut into 1/2-inch (1.25 cm) thick rounds or half-moons; 4 cloves garlic, minced (about 1 tablespoon); 2 tablespoons (30ml) fresh lemon juice (from 1 medium lemon); 1 tablespoon (15ml) lemon zest (from 1 medium lemon); 3 tablespoons (45ml) extra-virgin olive oil, divided; 1 tablespoon (5g) fresh rosemary, finely chopped; 1 tablespoon (5g) fresh thyme leaves, roughly chopped; 1.5 teaspoons (9g) Diamond Crystal kosher salt (or 3/4 teaspoon fine sea salt), plus more to taste; 0.5 teaspoon (1.5g) freshly ground black pepper, plus more to taste; 1/4 cup (10g) fresh parsley, roughly chopped, for garnish; 1 medium lemon, cut into wedges, for serving

Magic Sous

Sheet Pan Lemon Herb Chicken Thighs with Roasted Potatoes and Zucchini — Magic Sous