Whole-Food Chicken and Vegetable Traybake

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the sweet potato cubes, red bell pepper chunks, red onion wedges, zucchini slices, and crushed garlic cloves.

Drizzle half of the extra virgin olive oil over the vegetables. Season with half of the sea salt, black pepper, dried oregano, and dried thyme. Toss well to ensure all vegetables are evenly coated.

Spread the seasoned vegetables out evenly onto the prepared baking sheet, leaving some space in between to allow them to roast rather than steam.

Pat the skinless chicken thighs completely dry with paper towels. Place them directly onto the tray among the vegetables.

Drizzle the remaining olive oil over the chicken thighs. Season the chicken with the remaining salt, pepper, oregano, and thyme, rubbing the spices gently into the meat.

Transfer the tray to the preheated oven and bake for 35 to 40 minutes, or until the vegetables are tender and caramelized at the edges, and the chicken is cooked through with internal temperature reaching 74°C (165°F).

Remove from the oven, drizzle fresh lemon juice over the entire tray, and garnish with fresh herbs if desired. Serve hot with extra lemon wedges on the side.