Chicken and Sheet-Pan Veggies

Ingredients

• •4 chicken thighs (bone-in, skin-on)
• •2 cups broccoli florets
• •1 cup bell peppers (mixed colors, sliced)
• •1 cup carrots (sliced)
• •2 tbsp olive oil
• •1 tsp garlic powder
• •1 tsp onion powder
• •1 tsp paprika
• •Salt and pepper to taste
• •1 lemon (juiced)
• •Fresh parsley (for garnish, optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a large bowl, combine the chicken thighs with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to coat the chicken evenly.

3. 3

   On a large sheet pan, arrange the seasoned chicken thighs in the center. In the same bowl, add the broccoli, bell peppers, and carrots. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss to combine.

4. 4

   Spread the veggies around the chicken on the sheet pan in a single layer.

5. 5

   Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly caramelized.

6. 6

   Remove from the oven and drizzle with lemon juice. Let it rest for a few minutes before serving.

7. 7

   Garnish with fresh parsley if desired and serve immediately.