Ingredients

• 2 pound chicken thighs, boneless and skin-on
• 1.5 pound baby potatoes, halved
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 2 red onion, cut into wedges
• 4 tablespoon unsalted butter
• 6 clove garlic, minced
• 2 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 3 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 1 lemon zest, zested
• 1 tablespoon lemon juice
• 0.25 cup fresh parsley, chopped

Steps

1. Preheat oven to 425°F.
2. Pat the chicken thighs dry with paper towels, then season both sides with 0.5 teaspoon of kosher salt, black pepper, garlic powder, and paprika.
3. On a large 18x26 inch sheet pan, toss the halved baby potatoes with 1.5 tablespoons of olive oil, 0.25 teaspoon salt, and a pinch of black pepper.
4. Spread the potatoes in a single layer on one side of the sheet pan and place in the preheated oven for 12 minutes to get a head start on cooking.
5. While potatoes roast, in a small bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, and lemon juice.
6. Remove the sheet pan from the oven after 12 minutes and add the bell pepper chunks and red onion wedges to the pan, tossing them with the remaining 1.5 tablespoons of olive oil, 0.25 teaspoon salt, and a pinch of pepper.
7. Arrange the seasoned chicken thighs skin-side up on the sheet pan, nestling them among the vegetables.
8. Top each chicken thigh with a portion of the garlic herb butter, distributing it evenly across all pieces.
9. Return the sheet pan to the oven and roast for 20-23 minutes until the chicken reaches an internal temperature of 165°F at the thickest part when tested with an instant-read thermometer.
10. Remove from the oven and let rest for 3 minutes to allow juices to redistribute through the chicken.
11. Garnish the sheet pan with fresh chopped parsley and serve directly from the pan, or divide among plates with the pan juices spooned over each portion.