Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs (about 4-6 thighs)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh rosemary, chopped
  • 1 tablespoon (15ml) fresh thyme, chopped
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 large red onion, cut into wedges
  • 2 bell peppers (any color), seeded and chopped
  • 1 lb (450g) broccoli florets
  • 2 carrots, peeled and chopped
  • 2 tablespoons (30ml) olive oil
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 lemon, thinly sliced

Instructions:

  1. In a mixing bowl, combine the olive oil, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
  2. While the chicken marinates, preheat your oven to 400°F (200°C). On the baking sheet, toss the potatoes, red onion, bell peppers, broccoli, and carrots with olive oil, salt, and pepper. Spread the vegetables in an even layer.
  3. Roast the vegetables for 15 minutes.
  4. Remove the baking sheet from the oven. Arrange the marinated chicken thighs among the vegetables. Tuck the lemon slices around the chicken and vegetables.
  5. Return the baking sheet to the oven and roast for another 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Ensure the juices run clear when you poke a fork or knife into the chicken.
  6. Let the chicken and vegetables rest for 5 minutes before serving.