pre-heat oven to 400'F

season both sides of the chicken thighs with salt and pepper

in a large bowl add the olive oil, lemon, sugar and garlic

add chicken thighs and let marinade while you peel the vegetables

place the thighs skin side down onto the sheet pan covered in parchment paper

in a clean bowl add the veggies one at a time or all together, olive oil, salt an pepper

add the veggies to another pan and make sure there is room for them to roast or grab another sheet pan to spread them out

bake for 35 minutes, turn the veggies and flip the chicken.

bake for another 30 minutes until the veggies are cooked through slightly browned

If needed set the oven to broil and brown the chicken skin - I had to.