Juicy chicken with lemon, herbs, and roasted veggies for a fresh, one-pan Mediterranean-inspired dinner.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 2 cups broccoli florets
03 - 2 cups baby carrots
→ Seasonings & Oils
04 - 2 tablespoons olive oil
05 - 2 tablespoons lemon juice
06 - 1 teaspoon herbes de Provence
07 - Salt, to taste
08 - Black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or grease lightly.
02 - In a large mixing bowl, combine chicken thighs, broccoli florets, and baby carrots. Add olive oil, lemon juice, herbes de Provence, salt, and black pepper, tossing until evenly coated.
03 - Arrange chicken and vegetables in a single layer on the prepared sheet pan.
04 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked and vegetables are tender with lightly caramelized edges.
05 - Serve immediately, finished with fresh lemon if desired.
