Sheet Pan Chicken Thighs with Roasted Vegetables and Rice

Step 1 · Preheat the Oven

Preheat oven to 425°F (220°C).

Step 2 · Season the Chicken

Toss chicken thighs with 1 tbsp olive oil, half the garlic, oregano, salt, pepper, and the lemon zest.

• Boneless Chicken Thighs
• 1 tbspExtra Virgin Olive Oil, divided
• Garlic, minced, divided
• Dried Oregano
• Salt
• Black Pepper
• Lemon Zest

Step 3 · Prepare the Vegetables

Toss vegetables with the remaining olive oil and garlic, plus salt and pepper.

• Extra Virgin Olive Oil, divided
• Garlic, minced, divided
• Salt
• Black Pepper

Step 4 · Arrange on Sheet Pans

Spread chicken and vegetables across two sheet pans, or one large pan with room between pieces.

• 720 gBoneless Chicken Thighs

Step 5 · Roast the Chicken and Vegetables

Roast 20 to 25 min, flipping the vegetables halfway through.

Step 6 · Finish and Serve

Squeeze lemon juice over the chicken at the end. Serve with rice.

• Lemon Juice, extract from the source ingredient; yield varies
• 720 gBoneless Chicken Thighs
• 2 cupsBasmati Rice, cooked