Sheet Pan Lemon Herb Roasted Chicken and Veggies

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs
• 2 cups Broccoli Florets
• 1 large Bell Pepper (any color), chopped
• 1 medium Red Onion, cut into wedges
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Optional: 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 well to ensure everything is evenly coated.
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 and the vegetables are tender and slightly caramelized. Flip halfway through cooking for even browning.
7. 7Garnish with fresh parsley if desired.
8. 8Before 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.
9. 9Serve hot directly from the sheet pan.

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