Simple One-Pan Lemon Herb Roasted Chicken and Vegetables

Ingredients

• 1.5 poundsBoneless, skinless chicken thighs
• 4 cupsBroccoli florets
• 2 mediumBell peppers (any color), chopped
• 1 mediumRed onion, chopped into wedges
• 3 tablespoonsOlive oil
• 1 wholeLemon, half juiced, half sliced
• 1 teaspoonDried oregano
• 0.5 teaspoonDried thyme
• 0.5 teaspoonGarlic powder
• 0.8 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 2 tablespoonsFresh parsley, chopped (for garnish, optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

   ⏱ 5 min
2. 2

   In a very large bowl, combine the chicken thighs, broccoli florets, chopped bell peppers, and red onion wedges.

   ⏱ 3 min
3. 3

   Drizzle the olive oil over the chicken and vegetables. Add the lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.

   ⏱ 4 min
4. 4

   Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange the lemon slices among the ingredients.

   ⏱ 2 min
5. 5

   Roast for 20 minutes, then carefully flip the chicken and stir the vegetables. Continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp and lightly caramelized.

   ⏱ 35 min
6. 6

   Remove from oven and let rest for a few minutes. Garnish with fresh parsley, if desired, before serving hot.

   ⏱ 2 min