Sheet Pan Harvest Chicken on Pan-Juice Toast

Combine olive oil, lemon juice, garlic, Italian seasoning, salt, pepper, smoked paprika, and garlic powder in a bowl; whisk to combine. Set aside until needed.

Make two cuts, about 1 inch apart, in the center of each chicken thigh through the skin all the way to the bone, at a 90-degree angle to the bone. Transfer chicken thighs into the marinade and turn several times to make sure each piece is thoroughly coated. Finish with the skin sides up. Cover with plastic wrap and refrigerate for at least 1 and up to 12 hours.

Preheat the oven to 450 degrees F (232 degrees C).

Set 6 slices of bread onto a sheet pan, and drizzle both sides with olive oil. If the bread is fresh, toast each slice briefly to dry it out before setting it on the pan. Top each piece of bread with one chicken thigh, skin side up.

Drop cut potatoes, Brussels sprouts, mushrooms, summer squash, red pepper, and red onion pieces into the leftover marinade. Toss vegetables to coat evenly. Place vegetables onto the sheet pan all around the chicken thighs. Make sure potatoes and Brussels sprouts are spaced evenly so they cook uniformly. Lightly salt vegetables if necessary, but marinade might have seasoned them enough already.

Bake in the upper center of the preheated oven until chicken is cooked through, vegetables are tender, and peppers and onions are starting to char slightly on the edges, about 45 minutes.

Drizzle chicken with more olive oil if desired. Serve topped with chopped parsley and/or chives or other fresh herbs.