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
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Preheat an oven to about 205°C (200°C).
2. 2In a large bowl, combine the about 680 g boneless, skinless chicken thighs with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 0.5 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the chicken is evenly coated.
3. 3In a separate large bowl, combine the 3 cups broccoli florets, the 1 large bell pepper cut into 2.54 cm pieces, and the 1 medium red onion cut into 1.27 cm thick wedges. Add the 2 tablespoons of olive oil, the 1 tablespoon of lemon juice, the 0.5 teaspoon of dried oregano, the 0.5 teaspoon of dried thyme, the 0.5 teaspoon of garlic powder, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet. Arrange the seasoned about 680 g boneless, skinless chicken thighs among the vegetables on the baking sheet, ensuring all ingredients are in a single layer.
5. 5Roast for 30-35 minutes in the preheated oven. The chicken is fully cooked when its internal temperature reaches 74°C, and the vegetables should be tender and lightly browned. Serve immediately.

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