Sheet Pan Lemon Herb Roasted Chicken and Vegetables
An easy and flavorful one-pan meal featuring tender roasted chicken and a medley of colorful vegetables, seasoned with bright lemon and herbs. Minimal cleanup!
Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 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.
- 3Add the about 680 g 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.
- 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.
- 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 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.
- 6Carefully remove the baking sheet from the oven. Serve the roasted chicken and vegetables hot directly from the baking sheet.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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