Lemon-oregano chickenwith golden roasted vegetables

• 4 large or 6 small chicken thighs, boneless and skinless (about 1 1/2 lb)
• 2 medium zucchini
• 2 medium bell peppers, any color
• 1 medium red onion
• 3 tbsp olive oil, divided
• 2 tsp dried oregano, divided
• 1 1/4 tsp kosher salt, divided
• 3 garlic cloves, finely grated or minced
• 2 lemons
• 1/4 tsp black pepper, optional

Let's cook

• Heat oven to 425 F. Cut zucchini and peppers into 1-inch pieces and onion into wedges. Use a large rimmed sheet pan; add another if crowded.

• Toss vegetables with 2 tbsp oil, 1 tsp oregano and 3/4 tsp salt. Spread in one layer, leaving spaces for chicken.

• Mix remaining 1 tbsp oil, 1 tsp oregano and 1/2 tsp salt with garlic, 1 tsp lemon zest, 2 tbsp lemon juice and pepper. Pat chicken dry, coat and nestle among vegetables, smooth side up.

• Roast 13 minutes. Stir vegetables, leaving chicken in place, then roast 12 minutes more. Chicken must reach 165 F in its thickest part, away from the pan. If lower, roast 5 minutes more and recheck. Bone-in thighs take about 35 to 40 minutes total.

• Rest 5 minutes. Cut the second lemon into 4 wedges and squeeze over the pan. Divide chicken and vegetables evenly among 4 plates.