Description
Make a complete, healthy meal with easy cleanup. Chicken and vegetables cook together on a single pan.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups broccoli florets
- 1 cup chopped carrots
- 1 bell pepper, sliced (any color)
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 lemon, thinly sliced
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, broccoli, carrots, bell pepper, and red onion.
- Drizzle with olive oil. Sprinkle with oregano, thyme, garlic powder, salt, and pepper. Toss to coat everything evenly.
- Spread the chicken and vegetables in a single layer on a large baking sheet. Arrange lemon slices over the chicken and vegetables.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Garnish with fresh parsley, if desired. Serve hot.
Notes
- Line your baking sheet with parchment paper for even easier cleanup.
- Adjust the cooking time based on the thickness of your chicken and desired vegetable tenderness.
- Feel free to substitute other vegetables you enjoy, such as zucchini, potatoes, or asparagus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg