Simple Sheet Pan Lemon Herb Chicken and Veggies

Ingredients

• 1.5 poundsBoneless, skinless chicken thighs
• 1 poundBaby potatoes
• 4 cupsBroccoli florets
• 1 largeRed bell pepper
• 0.3 cupOlive oil
• 1 mediumLemon, juiced and zested
• 2 clovesGarlic, minced
• 1 teaspoonDried oregano
• 0.5 teaspoonDried thyme
• 0.8 teaspoonSalt
• 0.5 teaspoonBlack pepper
• 2 tablespoonsFresh parsley, chopped (for garnish)

Instructions

1. 1

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

   ⏱ 5 min
2. 2

   Halve the baby potatoes. Cut the red bell pepper into 1-inch pieces. In a large bowl, combine the potatoes, broccoli florets, and bell pepper. Add 2 tablespoons of olive oil, half of the lemon zest, half of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.

   ⏱ 5 min
3. 3

   Pat the chicken thighs dry. In a separate medium bowl, combine the remaining olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs to the bowl and toss to coat thoroughly.

   ⏱ 5 min
4. 4

   Arrange the seasoned vegetables in a single layer on one half of the prepared sheet pan. Place the seasoned chicken thighs on the other half of the sheet pan, ensuring they are not overcrowded.

   ⏱ 1 min
5. 5

   Roast for 20 minutes. Then, flip the chicken and stir the vegetables. Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp and lightly browned.

   ⏱ 30 min
6. 6

   If desired, for extra crispiness, briefly broil the dish for 2-3 minutes at the end of cooking, watching carefully to prevent burning.

   ⏱ 3 min
7. 7

   Remove from oven, garnish with fresh chopped parsley, and serve immediately.

   ⏱ 1 min