Step 1

Whisk together olive oil, Italian seasoning, salt, pepper, lemon juice, and grated garlic in a small bowl.

Step 2

Use paper towel to pat chicken thighs dry; place in a large bowl. Pour half of the olive oil mixture over the chicken thighs (set remaining mixture aside).

Step 3

Rub the seasoning mixture into the chicken thighs, lifting the skin gently from the chicken thighs and rubbing the seasoning under the skin as well.

Step 4

Place the chicken thighs on a sheet pan and set in the refrigerator to marinate for at least 1 hour up to overnight. Do not cover the chicken - this will help dry out the skin a bit leading to a crisper skin after baking.

Step 5

Place the diced and prepared vegetables into a large bowl. Pour the remaining olive oil marinade over the vegetables and toss to coat.

Step 6

Preheat the oven to 425°F. Spray a sheet pan with nonstick cooking spray or brush with olive oil; place pan in the oven (empty) to preheat.

Step 7

Transfer vegetables and chicken to the hot sheet pan, spreading everything evenly into a single layer (divide between two pans, if needed, for ample spacing).

Step 8

Bake for 20 minutes, then toss the vegetables. If there is excess liquid in the pan, drain it before returning the sheet pan to the oven. Continue baking another 20-25 minutes, or until the center of the chicken registers 165°F on a thermometer.

Step 9

For additional browning on the chicken, turn the oven to the broil setting and broil 2-3 minutes until the chicken is browned to your liking.