Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g / 1.3lbs)
  • 2 tablespoons olive oil (30ml)
  • Juice of 1 lemon (about 3 tablespoons / 45ml)
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 1 zucchini, chopped
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, halved (150g / 5.3oz)
  • 1 head of broccoli, cut into florets (about 300g / 10.5oz)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Marinate the Chicken: Place the chicken thighs in the large mixing bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge).
  3. Prepare the Vegetables: While the chicken marinates, chop all the vegetables. Place them in the same large mixing bowl (after removing the chicken). Toss with olive oil, salt, and pepper.
  4. Arrange on Baking Sheet: Spread the vegetables evenly on the baking sheet. Place the marinated chicken thighs amongst the vegetables, spacing them out evenly.
  5. Roast: Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. Chicken should have an internal temperature of 165°F (74°C)
  6. Garnish and Serve: Garnish with fresh chopped parsley. Serve immediately.