Ingredients:

  • 4 bone-in, skin-on chicken thighs (1.5 lbs or 680 g)
  • 2 tablespoons olive oil (30 mL)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (15 g)
  • 1 tablespoon fresh thyme, chopped (15 g)
  • Salt and pepper, to taste
  • 1 bell pepper, diced
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes (approximately 150 g)
  • 1 medium red onion, sliced

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry and season them generously with salt and pepper on both sides.
  3. Heat olive oil in the skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until browned.
  4. Flip the thighs and cook for an additional 3-4 minutes.
  5. Stir in minced garlic, rosemary, and thyme, cooking for 1 minute until fragrant.
  6. Toss in the diced bell pepper, sliced zucchini, cherry tomatoes, and red onion, stirring to combine.
  7. Transfer the skillet to the preheated oven and roast for 15 minutes.
  8. Check the internal temperature of chicken; it should read 165°F (75°C).
  9. Remove from the oven; let rest for a few minutes before serving.