Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 lb Boneless, skinless chicken thighs
• 2 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
• 0.25 tsp Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, toss the chicken thighs and chopped vegetables (broccoli, bell pepper, red onion) with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper until evenly coated.
3. 3Spread the mixture in a single layer on a large baking sheet.
4. 4Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. Flip the chicken and vegetables halfway through cooking for even browning.
5. 5Before serving, check the poultry with a food thermometer: its internal temperature must reach at least 74°C (165°F). Continue cooking if it has not reached that temperature; colour and the estimated cooking time are not enough.
6. 6Serve hot directly from the sheet pan.

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