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Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.

In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Whisk well to create the herb marinade.

Add the cut chicken pieces, quartered red potatoes, broccoli florets, and red bell pepper strips to the bowl with the marinade. Toss everything thoroughly until all ingredients are evenly coated.

Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there is enough space between pieces to allow for even roasting and browning; avoid overcrowding the pan.

Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. For best results, flip the ingredients halfway through cooking to ensure even browning.

Remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving immediately.


Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.

In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Whisk well to create the herb marinade.

Add the cut chicken pieces, quartered red potatoes, broccoli florets, and red bell pepper strips to the bowl with the marinade. Toss everything thoroughly until all ingredients are evenly coated.

Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there is enough space between pieces to allow for even roasting and browning; avoid overcrowding the pan.

Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. For best results, flip the ingredients halfway through cooking to ensure even browning.

Remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving immediately.
