For the Chicken:

• 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest

For the Vegetable Medley:

• 1 pound baby potatoes, halved (or quartered if large)
• 2 medium carrots, cut into 1-inch chunks
• 1 large red onion, cut into 1-inch wedges
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons balsamic vinegar
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving