Herb-Crusted Lemon-Garlic Baked Chicken with Roasted Vegetable Medley

In a small bowl, combine the zest and juice of 2 lemons, 4 minced garlic cloves, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a marinade.

Place 4 bone-in, skin-on chicken thighs in a large resealable bag and pour the marinade over the chicken, ensuring each piece is well coated.

Seal the bag and refrigerate for at least 1 hour, or overnight for maximum flavor. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a separate bowl, toss 2 cups of chopped seasonal vegetables (such as bell peppers, zucchini, and carrots) with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Spread the vegetables evenly on one side of the prepared baking sheet. Remove the chicken from the marinade and let any excess drip off.

In a shallow dish, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh thyme, and 1 teaspoon garlic powder.

Press each chicken thigh into the breadcrumb mixture, coating both sides thoroughly. Place the coated chicken on the other side of the baking sheet, ensuring they are spaced apart.

Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the breadcrumbs are golden brown.

For an extra touch, broil the chicken for an additional 2-3 minutes to achieve a crispy finish. Remove from the oven and let the chicken rest for 5 minutes before serving.

Plate the chicken alongside the roasted vegetables, garnishing with additional fresh herbs and lemon wedges for a vibrant presentation.