Preheat the oven to 350 degrees F (180 degrees C).
Red Bell Pepper (1)
Yellow Bell Pepper (1)
into ½-inch thick strips.
Sweet Potato (1)
into 1-inch pieces. Place in a bowl.
Lemon Zest (2)
, Lemon Juice,
Sage Leaves (1 bunch)
Butter (1/4 cup)
Salt (1 Tbsp)
Ground Black Pepper (1 Tbsp)
into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.
Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.
Remove the tray from the oven and lay the
Bone-In Chicken Thighs (4)
and quartered lemons on top of the vegetables.
Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with
Salt (to taste)
Ground Black Pepper (to taste)
Take back to the oven for 20 minutes or until tender and juicy.
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.