Sheet Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 4 pieces Chicken thighs, bone-in, skin-on
• 2 cups Broccoli florets
• 1 large Bell pepper (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
• 0.5 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
3. 3In a large bowl, combine broccoli florets, chopped bell pepper, and red onion wedges.
4. 4In a small bowl, whisk together olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper.
5. 5Pour about two-thirds of the olive oil mixture over the vegetables and toss to coat. Spread the vegetables in a single layer on a large baking sheet.
6. 6Place the chicken thighs on top of the vegetables, ensuring they are not overcrowded. Drizzle the remaining olive oil mixture over the chicken.
7. 7Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the skin is golden and crispy, and the vegetables are tender and slightly charred.
8. 8Garnish with fresh chopped parsley before serving.

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