Ingredients:

  • 2 boneless, skinless chicken thighs (approx. 170g/6oz each)
  • 1 red bell pepper, cored and chopped (approx. 150g/5oz)
  • 1 yellow bell pepper, cored and chopped (approx. 150g/5oz)
  • 1 small red onion, peeled and quartered (approx. 80g/3oz)
  • 200g (7oz) cherry tomatoes, halved
  • 200g (7oz) broccoli florets
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven to 200°C/400°F/Gas Mark 6.
  2. Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
  3. Chop and prepare all vegetables according to the ingredient list.
  4. In a mixing bowl, toss the chopped vegetables with olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  5. Spread the seasoned vegetables evenly on the baking sheet. Place the chicken thighs on top of the vegetables, spacing them evenly.
  6. Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the vegetables are tender. Ensure the chicken juices run clear when pierced with a fork.
  7. Sprinkle with fresh parsley before serving (optional).