# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
→ Vegetables
03 - 2 large bell peppers (red, yellow, or orange), sliced into strips
04 - 1 large red onion, sliced
05 - 2 garlic cloves, minced
→ Spices & Seasoning
06 - 1.5 teaspoons smoked paprika
07 - 0.5 teaspoon sweet paprika
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - 0.25 teaspoon crushed red pepper flakes
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving
# Directions:
01 - Set oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.
03 - Arrange sliced bell peppers, onion, and minced garlic in a single layer on a large baking sheet or oven-safe skillet. Drizzle with olive oil and toss to coat.
04 - Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if using.
05 - Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear. Internal temperature should reach 165°F (74°C).
06 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
