Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g / 1.3 lbs)
  • 1 large head of broccoli, cut into florets (approx. 400g / 14 oz)
  • 1 red bell pepper, cored and chopped (approx. 150g / 5 oz)
  • 1 yellow bell pepper, cored and chopped (approx. 150g / 5 oz)
  • 1 red onion, sliced (approx. 150g / 5 oz)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1/4 teaspoon red pepper flakes (1.25ml) (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6).
  2. Chop the broccoli, bell peppers, and red onion into bite-sized pieces.
  3. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  4. Add the chicken thighs and chopped vegetables to the bowl with the marinade. Toss to ensure everything is evenly coated.
  5. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Make sure not to overcrowd the pan.
  6. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender.
  7. Remove from oven and serve immediately.