After prepping your zucchini, prep the chicken. Trim any excess fat and skin, then blot dry with a paper towel. Use a tablespoon of jerk seasoning (it will be like paste) and brush on both sides of the thighs (or rub on with clean hands). Place thighs on a rimmed baking sheet lined with parchment paper or a silicone baking mat, leaving space in between for vegetables.

Slice clean peppers and onions into about 6 wedges each. For this recipe, I like to split the zucchini lengthwise then slice into thick pieces. Place all off the veggies into a bowl and drizzle with olive oil. Add a tablespoon of the jerk seasoning and toss everything together until the veggies are evenly coated.

Spread the veggies around the chicken thighs and place in an oven preheated to 425º. Bake for 30 minutes then stir the veggies around a bit. Bake for another 15-20 minutes or until thighs are thoroughly cooked (165º when taken with an instant thermometer). Top with optional sliced green onions and a side of rice.