Crispy Herb-Infused Chicken Thighs with Citrus Glaze and Roasted Vegetable Medley

Begin by preparing the marinade. In a bowl, combine 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh rosemary, minced, 2 cloves garlic, minced, and salt and pepper to taste.

Whisk until well blended. Place 4 bone-in, skin-on chicken thighs in a resealable plastic bag and pour the marinade over them.

Seal the bag and massage the marinade into the chicken. Refrigerate for at least 1 hour, or overnight for best flavor.

Preheat your oven to 425°F (220°C). While the oven is heating, prepare the vegetables. Chop 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes into bite-sized pieces.

In a large bowl, toss the vegetables with 2 tablespoons olive oil, salt, pepper, and 1 teaspoon dried oregano.

Spread the vegetables on a baking sheet in a single layer. Remove the chicken from the marinade and place it skin-side up on a separate baking sheet.

Roast both the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.

While the chicken and vegetables are roasting, prepare the citrus glaze. In a small saucepan, combine 1/4 cup orange juice, 2 tablespoons honey, and 1 tablespoon soy sauce.

Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Once the chicken is done, brush the citrus glaze over the crispy skin.

Let the chicken rest for 5 minutes before serving. To plate, arrange the roasted vegetables on a large serving platter and place the glazed chicken thighs on top.

Garnish with fresh herbs and lemon wedges for a vibrant presentation.