Ingredients:

  • 8 lbs boneless, skinless chicken thighs
  • 1/2 cup extra virgin olive oil
  • 3 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 1 tbsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 lbs carrots, peeled and sliced into thick rounds
  • 1/4 cup extra virgin olive oil
  • 1 tbsp dried thyme
  • 1 tsp salt
  • 4 large red bell peppers, chopped into chunks
  • 4 large zucchini, sliced into thick half-moons
  • 2 large red onions, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt

Instructions:

  1. Preheat oven to 425°F (218°C).
  2. In a large bowl, toss cubed potatoes and carrots with 1/4 cup olive oil, dried thyme, and 1 tsp salt. Spread in a single layer across two baking sheets.
  3. Roast the root vegetables for 20 minutes.
  4. While root vegetables are roasting, toss chicken thighs in a bowl with 1/2 cup olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.
  5. In a separate bowl, toss chopped red bell peppers, zucchini, and red onions with 3 tbsp olive oil and 1 tsp salt.
  6. Place the seasoned chicken on two fresh baking sheets. Add the rainbow vegetables to the remaining space on the root vegetable pans or a separate pan.
  7. Slide all pans into the oven and roast for another 20–25 minutes, rotating pans halfway through.
  8. Remove from oven when chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and charred.