Set oven to 420F.
Season the chicken thighs in a bowl and set aside and allow to marinate (at room temperature).
Set a nonstick skillet on medium heat and add 1 tablespoon of safflower oil. Once hot, toss in the garlic and veggies. Cook for about 3 to 5 minutes, until the edges of the veggies are lightly seared and softer yet still crunchy. Be careful NOT to burn the garlic. Set the veggies aside.
Using the same skillet, lightly spray with oil (if needed), then add chicken thighs to the skillet. Sear on both sides for 2 to 3 minutes per side.
Add the seared veggies back to the skillet and add a pinch or two of cracked pepper on top.
Bake in the oven for 10 – 15 minutes. Tip: set the oven to broil for the final 2 minutes of cooking.
Once finished baking, garnish with mint and pepper.