Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 2 cups Broccoli florets
• 1 large Bell pepper (any color), chopped
• 1 medium Red onion, cut into wedges
• 1 medium Lemon, sliced
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, toss the chicken thighs with 1.5 tbsp of olive oil, oregano, thyme, garlic powder, salt, and pepper. Set aside.
3. 3In the same bowl (no need to wash), toss the broccoli florets, chopped bell pepper, and red onion wedges with the remaining 1.5 tbsp of olive oil, salt, and pepper.
4. 4Arrange the seasoned chicken thighs on one side of a large baking sheet. Distribute the seasoned vegetables on the other side.
5. 5Place lemon slices over and around the chicken.
6. 6Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 74°C/74°C) and the vegetables are tender and slightly caramelized.
7. 7Serve immediately, with lemon slices squeezed over the chicken and vegetables.

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