Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 cups Broccoli florets
• 1 large Red bell pepper, chopped
• 1 medium Red onion, cut into wedges
• 3 tbsp Olive oil
• 1 medium Lemon, juiced and zested
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 0.5 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. 2In a large bowl, combine chicken thighs, broccoli florets, chopped red bell pepper, and red onion wedges.
3. 3In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and pepper.
4. 4Pour the lemon herb mixture over the chicken and vegetables. Toss gently to coat everything evenly.
5. 5Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two pans if necessary.
6. 6Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
7. 7Before 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.
8. 8Serve immediately, directly from the sheet pan.

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