Sheet Pan Roasted Chicken & Peppers

 4 boneless Chicken Breasts, rubbed with a little olive oil and salt & pepper

1 large, sweet onion, sliced into strips

1 red pepper, sliced into strips

1 yellow pepper, sliced into strips

1 lemon quartered

2 - 3 garlic cloves, grated on a Microplane

2 heavy teaspoons Herbs de Provence or herbs of your choice

2 heavy teaspoons sweet paprika

cayenne pepper to taste

1 teaspoon coarse salt

pepper to taste

2- 3 tablespoons Olive Oil

1/4 cup fresh lemon juice

Preheat oven to 400 degrees. Spray a sheet pan with Pam or cover the pan in non-stick foil.

In a large bowl mix together everything but the chicken breasts.  Then spread the mixture onto the prepared sheet pan and bake for 15 minutes. Remove pan from oven stir the veggies and then add the chicken breasts.  Place back in the oven and bake for another 20 minutes or until chicken reaches 160 on your thermometer.

We like our peppers very well done and caramelized, if you prefer them less cooked do not prebake the peppers. If you want to use bone-in chicken pieces you can bake all the ingredients together at one time.  I did not give pepper amounts because we go very heavy on the pepper.