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.