Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Thinly slice
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
, and
Zucchini (2)
into ½-inch thick strips.
Step 3
Dice the
Sweet Potato (1)
and
Potato (1)
into 1-inch pieces. Place in a bowl.
Step 4
Combine the
Lemon Zest (2)
, Lemon Juice,
Sage Leaves (1 bunch)
,
Butter (60 g)
,
Salt (25 g)
, and
Ground Black Pepper (9 g)
into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.
Step 5
Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.
Step 6
Remove the tray from the oven and lay the
Bone-In Chicken Thighs (4)
and quartered lemons on top of the vegetables.
Step 7
Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Take back to the oven for 20 minutes or until tender and juicy.
Step 9
Garnish with
Fresh Parsley (to taste)
. If you made double for Spicy Chicken and Roasted Vegetable Quesadillas, let the leftovers cool then store in an airtight container in the fridge.
