Sheet Pan Lemon Herb Chicken and Veggies

1.Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.In a medium bowl, whisk together the 1/4 cup olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to create the marinade.

3.Add the cut chicken pieces to the marinade, toss well to coat thoroughly, and set aside while you prepare the vegetables.

4.In a separate large bowl, combine the quartered potatoes, broccoli florets, carrots, and red bell pepper. Drizzle with 1 tablespoon of olive oil and season lightly with a pinch of salt and pepper. Toss to coat.

5.Arrange the seasoned vegetables in a single layer on the prepared baking sheet. Ensure the vegetables are not overly crowded to promote proper roasting.

6.Nestle the marinated chicken pieces among the vegetables on the sheet pan, ensuring everything is spread out as much as possible.

7.Bake for 20 to 25 minutes. After 20 minutes, check the internal temperature of the chicken (it should read 74°C or 165°F) and check the tenderness of the potatoes. If necessary, return to the oven for another 5 minutes.

8.Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon juice if desired.