Sheet Pan Lemon Herb Chicken and Veggies

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 4 cup broccoli florets
• 1½ lb baby potatoes
• 1 red onion
• 2 lemon
• ¼ cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Chop baby potatoes into quarters, broccoli into florets, and red onion into wedges. Slice one lemon into thin rounds.
3. In a large bowl, combine chicken thighs, potatoes, broccoli, and red onion. Drizzle with olive oil, then sprinkle with oregano, thyme, garlic powder, salt, and pepper. Toss to coat everything evenly.
4. Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan. Arrange lemon slices among the chicken and veggies.
5. Roast for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly caramelized.
6. Squeeze the juice from the remaining lemon over the cooked dish. Garnish with fresh parsley, if desired, and serve immediately.