Sheet Pan Lemon Herb Roasted Chicken and Veggies
An easy and flavorful one-pan meal featuring tender roasted chicken and colorful vegetables, seasoned with lemon and herbs.
Ingredients
- about 680 g Boneless, Skinless Chicken Thighs
- 2 cups Broccoli Florets
- 1 large Bell Pepper
- 1 medium Red Onion
- 3 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2In a large bowl, toss the chicken thighs, broccoli florets, bell pepper pieces, and red onion wedges with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper until evenly coated.
- 3Spread the mixture in a single layer on a large baking sheet.
- 4Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 74°C) and the vegetables are tender and slightly caramelized.
- 5Stir halfway through cooking for even browning.
- 6Before serving, check the poultry with a food thermometer: its internal temperature must reach at least 74°C. Continue cooking if it has not reached that temperature; colour and the estimated cooking time are not enough.
- 7Garnish with fresh parsley, if desired, before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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