Bone-in chicken thighs roast right alongside zucchini, red bell pepper, and cherry tomatoes on a single pan, so the vegetables soak up all those savory drippings while the skin crisps up deep golden in the oven. Garlic-infused olive oil, fresh lemon juice and zest, and a good hit of dried oregano and thyme season everything before it even hits the heat, and thin lemon rounds tucked among the vegetables roast down into something sweet and almost jammy. It's a genuinely low-effort dinner — one pan, one temperature, and a thermometer check at the end — with a bright, herby flavor that doesn't need anything heavy to feel satisfying. A scatter of fresh parsley at the end wakes the whole thing up right before serving. This kind of straightforward, produce-and-protein sheet pan meal is exactly the sort of easy win worth keeping in a Whole30 dinner rotation.
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Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
In a small bowl, whisk together the garlic-infused olive oil, lemon juice, lemon zest, oregano, thyme, sea salt, and black pepper until combined.
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