Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 lbs 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 and chopped vegetables (broccoli, bell peppers, red onion) with olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper until evenly coated.
3. 3Spread the mixture in a single layer on a large baking sheet.
4. 4Roast 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 halfway through cooking for even browning.
5. 5Serve immediately.

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