Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 cups Broccoli florets
• 1 large Bell pepper (any color), chopped
• 1 medium Red onion, cut into wedges
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, combine the chicken thighs, broccoli florets, chopped bell pepper, and red onion wedges.
3. 3In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
4. 4Pour the olive oil mixture over the chicken and vegetables. Toss gently to coat everything evenly.
5. 5Spread the coated chicken and vegetables in a single layer on a large baking sheet.
6. 6Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip halfway through cooking for even browning.
7. 7Before serving, check the poultry with a food thermometer: its internal temperature must reach at least 74°C (165°F). Continue cooking if it has not reached that temperature; colour and the estimated cooking time are not enough.
8. 8Serve hot directly from the sheet pan.

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