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  • 8 chicken thighs (bone-in and skin-on)
  • 1 lemon (zest and juice of)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp brazilian seasoning
  • 1 tbsp onion powder
  • 1 tbsp fresh oregano (crushed)
  • ½ tbsp paprika
  • sea salt
  • black pepper (freshly ground)
  • 2 sweet potatoes (diced)
  • 1 onion (diced)
  • 2 bell peppers (sliced)
  • 2 tomatoes (diced)
  • 4 garlic cloves (minced)
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 2 tsp smoked paprika
  • sea salt
  • black pepper (freshly ground)


  1. Preheat oven to 400 F. In a bowl, combine the Brazilian seasoning, lemon juice, lemon zest, onion powder, oregano, paprika and olive oil, then season to taste. Brush the chicken thighs with the Brazilian seasoning mixture, making sure everything is well coated. In a bowl, combine all the ingredients for the vegetables, and season to taste. Place the chicken in a baking dish and surround the chicken with the vegetable mixture. Pour any remaining sauce over the chicken and vegetables. Bake in the preheated oven for 35 to 45 minutes. Serve the chicken with baked vegetables.
  2. View the recipe instructions at

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