Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 4 pieces Chicken thighs, bone-in, skin-on
• 3 cups Broccoli florets
• 2 medium Bell peppers (any color), cut into chunks
• 1 medium Red onion, cut into wedges
• 4 tbsp Olive oil
• 3 tbsp Lemon juice
• 3 cloves Garlic, minced
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a large bowl, whisk together the 4 tbsp olive oil, 3 tbsp lemon juice, 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1.5 tsp salt, and 0.5 tsp black pepper until well combined.
3. 3Add the 4 pieces of chicken thighs to the bowl with the marinade. Toss them to coat evenly, then let them marinate for at least 10 minutes.
4. 4Add the 3 cups broccoli florets, 2 medium bell peppers cut into chunks, and 1 medium red onion cut into wedges to the same bowl. Toss everything together so the vegetables are coated with the remaining marinade.
5. 5Arrange the marinated chicken and vegetables in a single layer on a large baking sheet. Make sure the skin side of the chicken is facing up. If your baking sheet is too crowded, use a second one.
6. 6Roast for 35-40 minutes. The chicken is done when it is cooked through and its internal temperature reaches 165°F (74°C), the skin is crispy, and the vegetables are tender and slightly caramelized.
7. 7Sprinkle the 2 tbsp fresh parsley over the chicken and vegetables just before serving.

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