Sheet Pan Lemon Herb Roasted Chicken and Veggies

Ingredients

• 1.5 lbs 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
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, combine the chicken thighs, broccoli florets, chopped bell pepper, and red onion wedges.
3. 3In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
4. 4Pour the olive oil mixture over the chicken and vegetables. Toss gently to coat everything evenly.
5. 5Spread the chicken and vegetables in a single layer on a large baking sheet.
6. 6Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
7. 7Stir halfway through cooking for even browning.
8. 8Remove from oven and sprinkle with fresh parsley before serving.

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