Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1), and Zucchini (2) into ½-inch thick strips.
Dice the Sweet Potato (1) and Potato (1) into 1-inch pieces. Place in a bowl.
Combine the Salt (4 teaspoon), Lemon Juice, Sage Leaves (1 bunch), Butter (1/4 cup), Lemon (2), and Ground Black Pepper (4 teaspoon) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.
Preheat the oven to 355 degrees F (180 degrees C).
Spread prepared vegetables over a parchment-lined baking sheet. Lay 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 and pepper.
Bake in the preheated oven for 20 minutes or until tender and juicy.
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.