One Pan Lemon Herb Chicken And Roasted Vegetables 1771028083905 Pyje

Ingredients

• 1.5 lbs Boneless skinless chicken thighs
• 1 lb Red potatoes, cubed
• 1 bunch Asparagus spears, trimmed
• 2 medium Bell peppers, sliced
• 3 tbsp Olive oil
• 2 tbsp Fresh lemon juice
• 3 cloves Garlic, minced
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet with oil.

2. 2

   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.

3. 3

   Place the chicken thighs and cubed potatoes on the baking sheet, ensuring they are in a single layer.

4. 4

   Drizzle half of the lemon-herb mixture over the chicken and potatoes, tossing well to coat.

5. 5

   Roast in the oven for 15 minutes, as potatoes require more time than the softer vegetables.

6. 6

   Remove the pan from the oven and add the asparagus and bell peppers to the sheet.

7. 7

   Drizzle the remaining herb mixture over the new vegetables and toss everything together.

8. 8

   Return the pan to the oven and roast for an additional 15-20 minutes until the chicken reaches 165°F and vegetables are tender.

9. 9

   Garnish with fresh parsley and extra lemon slices before serving.