Spanish Chicken and Roasted Vegetable Paella

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 medium bell peppers, mixed colors
• 1 medium zucchini, diced
• 1 pint cherry tomatoes, halved
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 1/2 cups short-grain rice
• 1/4 tsp saffron threads
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 wedges lemon wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. Toss the bell peppers, zucchini, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, until tender and lightly charred.

2. 2

   In a large skillet or paella pan, heat the remaining 1 tbsp olive oil over medium heat. Add the chicken thighs and brown on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.