Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 3 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)

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Prepare the vegetables: cut the 1 large bell pepper into 2.54 cm pieces and the 1 medium red onion into 1.27 cm thick wedges. In a large bowl, combine the about 680 g boneless, skinless chicken thighs, 3 cups broccoli florets, the prepared 1 large bell pepper, and the prepared 1 medium red onion.
3. 3Add the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, 0.75 tsp salt, and 0.5 tsp black pepper to the bowl. Toss all ingredients together until the chicken and vegetables are evenly coated.
4. 4Line a large baking sheet with parchment paper. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 35-40 minutes, flipping the chicken and vegetables halfway through cooking (after about 17-20 minutes) for even browning. The dish is done when the chicken reaches an internal temperature of 74°C and the vegetables are tender and slightly caramelized.
5. 5Remove the baking sheet from the oven. Garnish the roasted chicken and vegetables with 2 tbsp fresh parsley, chopped, before serving immediately.

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