Make Name: Lemon Herb Roasted Chicken with Roasted Vegetables

Recipe Name: Lemon Herb Roasted Chicken with Roasted Vegetables

Ingredients:
- 10 bone-in, skin-on chicken thighs
- 2 lemons, juiced and zested
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 teaspoons of dried thyme
- 2 teaspoons of dried rosemary
- Salt and pepper to taste
- 2 pounds of baby potatoes, halved
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 tablespoon of Italian seasoning
- 2 tablespoons of olive oil

Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the lemon juice, lemon zest, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper.
3. Place the chicken thighs in a large bowl and pour the lemon herb marinade over them. Make sure the chicken is well coated. Let it marinate for at least 30 minutes.
4. In a separate bowl, toss the halved baby potatoes, sliced bell peppers, sliced red onion, sliced zucchini, Italian seasoning, olive oil, salt, and pepper until well combined.
5. Spread the vegetables on a large baking sheet in a single layer.
6. Arrange the marinated chicken thighs on top of the vegetables.
7. Roast in the preheated oven for about 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Serve the Lemon Herb Roasted Chicken with Roasted Vegetables hot and enjoy your special Mother's Day lunch!

Bon appétit!