Lakeshore Chicken Thighs with Summer Roasted Veggies

Preheat your oven to 400°F (200°C).

In a large bowl, combine the olive oil, Lakeshore Shallot and Herb Seasoning, lemon zest, lemon juice, minced garlic, salt, and pepper. Add the chicken thighs and coat them thoroughly. Let them marinate for at least 30 minutes.

On a large baking sheet, spread out the zucchini, cherry tomatoes, and red bell pepper. Drizzle with olive oil, season with salt, pepper, and Lakeshore Shallot and Herb Seasoning. Toss to coat evenly.

Place the marinated chicken thighs on a separate baking sheet, skin side up. Roast the chicken and veggies in the preheated oven. Roast the chicken for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy (you can also broil for 2 mins for extra crispy skin). Roast the veggies for 25-30 minutes or until they are tender and slightly caramelized, tossing halfway through cooking.

While the chicken and veggies are roasting, prepare the dressing. In a small bowl, whisk together the Lakeshore Shallot and Herb Seasoning, lemon juice, Dijon mustard, olive oil, salt, and pepper until well combined.

Once the chicken and veggies are done, remove them from the oven. Drizzle the roasted veggies with the prepared veggie dressing and sprinkle with fresh basil if desired. Serve the chicken thighs alongside the seasoned veggies.