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 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 teaspoon Garlic powder
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, combine the chicken thighs, broccoli florets, chopped bell peppers, 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 well to ensure everything is evenly coated.
5. 5Spread the coated chicken and vegetables in a single layer on a large baking sheet.
6. 6Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
7. 7Remove from oven. Garnish with fresh parsley before serving.

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