Ingredients:
- 5 lbs boneless, skinless chicken thighs, trimmed
- 1/4 cup extra virgin olive oil
- 3 Tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large head broccoli florets
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large yellow bell pepper, seeded and cut into 1-inch pieces
- 3 medium carrots, peeled and sliced diagonally
- 1 medium red onion, cut into 1-inch wedges
- 1 lb baby potatoes, halved or quartered
- 2 Tablespoons olive oil (for tossing veggies)
- 2 Tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon lemon zest (for garnish)
Instructions:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, oregano, thyme, garlic powder, smoked paprika, salt, and pepper to create the marinade.
- Place chicken thighs in a large mixing bowl. Pour about two-thirds of the marinade over the chicken, tossing well to coat. Set aside to marinate for at least 15 minutes. Reserve the remaining marinade.
- In the same large bowl, toss the broccoli, peppers, carrots, onion, and potatoes with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.
- Spread the vegetables out on the prepared baking sheet in a single, even layer, ensuring they are not overcrowded.
- Nestle the marinated chicken thighs among the vegetables on the sheet pan.
- Place the sheet pan in the preheated oven and roast for 20 minutes.
- Carefully remove the pan. Brush the chicken lightly with the reserved marinade and gently toss the vegetables. Return to the oven for another 10–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven. Sprinkle immediately with fresh parsley and lemon zest. Allow the chicken to rest for 5 minutes before serving.