Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 2 cups Broccoli florets
• 1 large Bell pepper, chopped (any color)
• 1 medium Red onion, cut into wedges
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.75 tsp Salt
• 0.25 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 oven to about 205°C (200°C).
2. 2In a large bowl, combine chicken thighs, broccoli florets, chopped bell pepper, and red onion wedges.
3. 3In a small bowl, whisk together olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper.
4. 4Pour the dressing over the chicken and vegetables. Toss to coat everything evenly.
5. 5Spread the mixture in a single layer on a large baking sheet.
6. 6Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 74°C or 74°C) and the vegetables are tender and slightly caramelized.
7. 7Garnish with fresh parsley before serving.

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