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 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Garlic powder
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp 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 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 to coat everything evenly.
5. 5Spread the mixture in a single layer on a large baking sheet.
6. 6Roast for 30-35 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.
8. 8Before 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.
9. 9Serve hot.

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