Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 lb Boneless, skinless chicken thighs
• 3 cups Broccoli florets
• 2 medium Bell peppers (any color), chopped
• 1 medium Red onion, cut into wedges
• 3 tbsp Olive oil
• 1 medium Lemon, juiced
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, toss the chicken thighs with 1 tbsp of olive oil, garlic powder, oregano, thyme, salt, and pepper. Set aside.
3. 3In the same bowl (no need to wash), combine the broccoli florets, chopped bell peppers, and red onion wedges with the remaining 2 tbsp of olive oil, lemon juice, salt, and pepper. Toss to coat evenly.
4. 4Spread the vegetables in a single layer on a large baking sheet.
5. 5Nestle the seasoned chicken thighs among the vegetables on the baking sheet.
6. 6Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through cooking for even browning.
7. 7Serve immediately.

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