Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed
  • 1 tbsp (15ml) olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tbsp (5g) fresh rosemary, chopped
  • 1 tbsp (5g) fresh thyme, chopped
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt, or to taste
  • ¼ tsp (1g) black pepper, or to taste
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, quartered
  • 1 cup (128g) broccoli florets

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a mixing bowl, combine chicken thighs, olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper. Mix well.
  3. In the same bowl, add potatoes, bell peppers, red onion, and broccoli. Toss to coat with any remaining marinade.
  4. Spread the vegetables evenly on the baking sheet. Place the marinated chicken thighs on top, spacing them evenly.
  5. Roast for 35-40 minutes, or until chicken is cooked through (165°F/74°C) and vegetables are tender.
  6. Let the chicken and vegetables rest for 5 minutes before serving.