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), cut into chunks
• 1 medium Red onion, cut into wedges
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Dried thyme
• 1 teaspoon Garlic powder
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons 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, bell pepper chunks, 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 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. 7Remove from oven. Garnish with fresh chopped parsley.
8. 8Serve hot.

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