Lemon Herb Chicken and Rainbow Vegetables

What you need

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 large red bell pepper, sliced into strips
• 1 medium yellow squash, halved and sliced lengthwise
• 1 cup cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

The easy way

1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, toss the chicken pieces with olive oil, lemon zest, oregano, salt, and pepper until evenly coated.
3. Arrange the chicken on one half of the baking sheet and distribute the broccoli, bell pepper, squash, and tomatoes on the other half.
4. Roast for 20 minutes, then remove the pan and drizzle with fresh lemon juice and minced garlic; toss vegetables gently to coat.
5. Return to the oven and roast for another 10-15 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
6. Let cool slightly before serving; store leftovers in an airtight container in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.