Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 lb 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

Instructions

1. 1Preheat an oven to 400°F (200°C).
2. 2In a large bowl, combine the 1.5 lb 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 1-inch pieces, and the 1 medium red onion cut into 1/2-inch 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 1.5 lb 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 165°F (74°C), and the vegetables should be tender and lightly browned. Serve immediately.

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