Roasted Lemon Pepper Chicken Thighs and Vegetables

Ingredients: 

6 chicken bone in skin on chicken thighs
Lemon Pepper seasoning blend
4-5 tsp of minced garlic (you can use the garlic from the jar or tube here)
Salt and Pepper
2 zucchini
1 red pepper
1 yellow pepper
1 bag of brussel sprouts 
1 sweet onion
1.5 Sticks of butter
3 tsp parsley, diced
3-4 leaves of sage, diced
1 lemon (If you want to garnish with lemon zest, zest the lemon before cutting)
1 tsp garlic powder

1/2 cup flour

2 TBSP canola oil

Directions: 

1. Marinate 6 chicken thighs in olive oil, lemon pepper seasoning and 1-2 tsp minced garlic for at least 4 hours and up to overnight. 

2. Pull chicken out of the fridge 30-60 min before cooking.  Line a sheet pan with foil and place a baking rack on top. Spray with cooking spray.  Set the chicken out on the baking rack and season generously on both sides with pepper, salt, lemon pepper seasoning and garlic powder. You want the chicken to sit out, uncovered so the skin can dry out a bit helping to make a crispy chicken skin. 

3. Preheat the oven to 400 degrees.

4.  While the chicken is sitting, line another sheet pan with parchment paper. Cut up vegetables (even size here is important) and place on parchment paper lined tray. 

5. Drizzle vegetables with olive oil and sprinkle with salt and pepper and lemon pepper seasoning. 

5. Mix 1.5 sticks of melted butter, 3 tsp minced garlic, 1/2 tsp pepper, 3 tsp minced parsley, 3-4 sage leaves diced, juice from 1/2 of a juicy lemon or a whole small lemon. 1 tsp lemon pepper seasoning. Taste for seasoning.  Keep warm and melty by setting by the stove as you cook.  

6. Place your vegetables in the oven on the lower rack for 10 minutes. 

7. While the vegetables are cooking, dump 1/2 cup of flour on a plate. Heat a cast iron pan with 2 TBSP canola oil to medium high heat. 

8. When the pan is hot, take one chicken thigh at a time and press both sides in the flour lightly, just like you're stamping it in the flour before setting it in the pan. This will help get the outside nice and crispy.  

9. Sear the chicken thighs about 2-3 minutes per side and then set right back on the baking rack skin side up.  Brush with your butter mixture. 

10. When the vegetables have cooked 10 minutes in the oven remove them. If it's taking you a few extra minutes to do the chicken, just take the vegetables out so you can put them back in when the chicken is ready.  

11. Brush the vegetables and the chicken with your butter mixture. Place in the oven for 10 minutes. 

12. Remove both pans, flip the vegetables and brush with butter. Brush the chicken again but do not flip. Return the oven. 

13. Bake for 20 more min or until chicken registers 165 and the brussel sprouts are nicely dark and charred. Brush with butter mixture one last time before serving.  

Optional to garnish with more parsley and sage and lemon zest. 

Wine pairing: 

Mer Soleil
Barrel Fermented Chardonnay
2020
Santa Lucia highlands, California
"The Wagner Family"