Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 lb Boneless, skinless chicken thighs
• 3 cups Broccoli florets
• 2 medium Bell peppers (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
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a large bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk these ingredients together until they are well mixed.
3. 3Add the 1.5 lb boneless, skinless chicken thighs, 3 cups of broccoli florets, 2 medium bell peppers (chopped), and 1 medium red onion (cut into wedges) to the bowl with the olive oil mixture. Toss everything together thoroughly so that the chicken and vegetables are evenly coated.
4. 4Arrange the coated chicken and vegetables in a single layer on a large baking sheet. Make sure not to overcrowd the pan; use two if necessary.
5. 5Place the baking sheet in the preheated oven and roast for 35-40 minutes. The chicken is done when it is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and have slightly caramelized edges. For more even cooking, you can carefully flip the chicken and vegetables halfway through the roasting time.
6. 6Carefully remove the baking sheet from the oven. Serve the roasted chicken and vegetables hot directly from the baking sheet.

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