Sheet Pan Lemon Herb Roasted Chicken & 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 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 0.5 tsp Garlic powder
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, toss the chicken thighs with 1 tbsp olive oil, half of the lemon juice, half of the oregano, half of the thyme, half of the garlic powder, salt, and pepper. Set aside.
3. 3In the same bowl (no need to wash), toss the broccoli florets, chopped bell pepper, and red onion wedges with the remaining 2 tbsp olive oil, remaining lemon juice, remaining oregano, remaining thyme, and remaining garlic powder. Season with a pinch more salt and pepper.
4. 4Arrange the seasoned chicken thighs and vegetables in a single layer on a large baking sheet.
5. 5Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
6. 6For crispier vegetables, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
7. 7Serve hot directly from the sheet pan.

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