Preheat your oven to 400°F (200°C). Grab your largest sheet pan. A bigger pan gives the vegetables space to roast rather than steam, which is the secret to getting those delicious crispy edges. There’s no need to line it, as the olive oil will prevent most sticking.

In a large bowl, combine your chopped mixed vegetables, red onion wedges, and whole garlic cloves. Drizzle with about half of the olive oil, sprinkle with salt, pepper, and half of the chopped fresh herbs. Toss everything together with your hands. It’s the best way to make sure every piece is coated in flavor. Spread the vegetables in an even layer on the sheet pan.

Pat the chicken dry with a paper towel; this helps it get a beautiful golden brown color. In the same bowl you used for the veggies (no need to wash it!), place the chicken pieces. Add the remaining olive oil, lemon zest, the rest of the chopped herbs, paprika, salt, and pepper. Rub the seasoning all over the chicken, making sure it’s well coated.

Nestle the seasoned chicken among the vegetables on the sheet pan. Make sure nothing is too crowded. Squeeze the juice from the lemon all over the chicken and vegetables. This little bit of acidity brightens everything up.

Place the pan in the preheated oven and bake for 20 to 25 minutes. The cooking time will vary slightly depending on the thickness of your chicken. The chicken is done when it’s cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and beautifully caramelized at the edges. The kitchen will start to smell absolutely heavenly right about now.

Once it's out of the oven, let the Baked Chicken with Herbs and Vegetables rest on the pan for a few minutes. This allows the juices in the chicken to redistribute, keeping it tender and moist. Just before serving, sprinkle generously with fresh parsley. The burst of green adds a final layer of freshness and color.