Ingredients:

  • 4 boneless, skinless chicken thighs (approx. 1.5 lbs / 680g)
  • 1 large red onion, cut into wedges (approx. 1 medium / 200g)
  • 1 bell pepper (any color), cut into 1-inch pieces (approx. 1 medium / 150g)
  • 1 lb baby potatoes, halved (approx. 450g)
  • 1 cup broccoli florets (approx. 100g)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons lemon juice (from 1 medium lemon) (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together all marinade ingredients.
  3. In a large mixing bowl, combine chicken thighs, red onion, bell pepper, baby potatoes, and broccoli florets.
  4. Pour the lemon-herb marinade over the chicken and vegetables. Toss to coat everything evenly.
  5. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Make sure not to overcrowd the pan; use two pans if necessary.
  6. Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly browned.
  7. Let the chicken and veggies rest for a few minutes before serving.