Sheet Pan Chicken Thighs (With Veggies)

Ingredients

• 1 head Broccoli ((cut into 1.5-inch florets))
• 2 large Bell peppers ((I used 1 red and 1 yellow; cut into bite-sized pieces))
• 14 oz Cremini mushrooms ((sliced))
• 4 tbsp Olive oil ((divided))
• 1 1/2 tsp Sea salt ((divided))
• 1 tsp Black pepper ((divided))
• 4 large Bone-in chicken thighs ( (with skin))
• 1/4 cup Lemon juice
• 1 tsp Italian seasoning
• 1 tsp Smoked paprika
• 1 tsp Garlic powder

Instructions

1. 1

   Preheat the oven to 400 degrees F (204 degrees C).

2. 2

   Place the chopped vegetables into a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper.

3. 3

   Arrange the veggies on a large baking sheet. Set aside.

4. 4

   In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, 1 teaspoon sea salt, and ½ teaspoon of black pepper.

5. 5

   Brush the chicken thighs with the olive oil and spice mixture. Place them over the vegetables on the sheet pan.

6. 6

   Roast the sheet pan chicken thighs and veggies in the oven for 40-45 minutes, until the chicken is cooked through. (I recommend an internal temperature of 170 degrees F (77 degrees C) for dark meat like chicken thighs, which makes the meat more tender than the minimum safe temp of 165 degrees F.)