Sheet Pan Chicken and Veggies

Ingredients

• 1.5 lbs Chicken Thighs, boneless skinless
• 1 lb Baby Potatoes, halved
• 2 large Carrots, sliced into rounds
• 2 cups Broccoli florets
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 3 cloves Garlic, minced
• 1 tsp Dried Oregano
• 1 to taste Salt and Black Pepper

Instructions

1. 1

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

2. 2

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

3. 3

   Place the chicken thighs, potatoes, and carrots on the sheet pan.

4. 4

   Drizzle two-thirds of the dressing over the chicken and vegetables, tossing to coat evenly.

5. 5

   Roast for 15 minutes.

6. 6

   Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining dressing.

7. 7

   Return to the oven and roast for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.

8. 8

   Serve immediately directly from the pan.