Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 4 pieces Chicken thighs, bone-in, skin-on
• 2 cups Broccoli florets
• 2 medium Bell peppers (any color), chopped
• 1 medium Red onion, cut into wedges
• 3 tbsp Olive oil
• 1 medium Lemon, juiced
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Pat the 4 pieces of chicken thighs dry with paper towels. This helps the skin get crispy.
3. 3In a large bowl, combine the 2 cups of broccoli florets, the 2 chopped bell peppers, and the 1 red onion cut into wedges. In a separate small bowl, whisk together the 3 tablespoons of olive oil, the juice of 1 medium lemon, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Pour half of this lemon herb mixture over the vegetables in the large bowl and toss them until they are all coated. Set the remaining lemon herb mixture aside.
4. 4Spread the seasoned vegetables in an even layer on one side of a large baking sheet. Place the 4 chicken thighs on the other side of the baking sheet, making sure they are not touching the vegetables.
5. 5Brush the tops of the 4 chicken thighs with the remaining lemon herb mixture. This will add extra flavor and help them brown.
6. 6Place the baking sheet in the preheated oven. Roast for 40-45 minutes. The chicken is done when it is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender and have some browned, caramelized edges.
7. 7Carefully remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.

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