Sheet Pan Mediterranean Chicken and Vegetables

Preheat the oven to 425°F.
Add the baby potatoes, broccoli, zucchini, and red onion to a large sheet pan.
1 lb baby potatoes, 1 broccoli crown, 2 zucchini, 1 red onion
In a small bowl, whisk together the avocado oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper.
3 tbsp avocado oil, juice of 1 lemon, 4 cloves garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper
Place the chicken thighs on the sheet pan and brush or rub about half of the seasoning mixture over the chicken, including the skin. Pour the remaining mixture over the vegetables and toss to coat.
1 1/2 lb bone-in, skin-on chicken thighs
Arrange the chicken skin-side up and spread the vegetables into an even layer around the chicken.
Roast for 40 to 45 minutes, stirring the vegetables halfway through, until the chicken reaches 165°F in the thickest part and the skin is golden brown.
For crispier skin, broil for the last 2 to 3 minutes, watching carefully to prevent burning.
While the chicken cooks, add the soaked cashews, water, lemon juice, dill, garlic powder, and salt to a blender. Blend until smooth and creamy.
3/4 cup raw cashews, 1/3 cup water, juice of 1/2 lemon, 1 tbsp fresh dill, 1 tbsp garlic powder, salt
Serve the roasted chicken and vegetables drizzled with the cashew dill sauce.

Roast Evenly: Spread ingredients into a single layer for better browning.
Brighten Flavor: Add extra lemon juice before serving if desired.
Blend Smoothly: Soak cashews well for the creamiest sauce texture.
Use Fresh Dill: Fresh herbs give the sauce a brighter flavor.
Potato Fix: If the chicken is done before the potatoes are tender, transfer the chicken to a plate and continue roasting the potatoes and vegetables until fork-tender.
Uneven Browning: If some vegetables are browning faster than others, give everything a good stir halfway through cooking. If needed, remove any pieces that are done and continue roasting the rest until tender.