Sheet Pan Chicken & Veggie Medley with Savory Egg Glaze

• •1.5 lbs (about 680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• •1 large head of broccoli, cut into florets
• •2 bell peppers (any color), seeded and chopped into 1-inch pieces
• •1 red onion, roughly chopped
• •1 pint (about 2 cups) cherry tomatoes
• •3 tablespoons olive oil
• •1 teaspoon dried oregano
• •1/2 teaspoon dried thyme
• •1/2 teaspoon garlic powder
• •Salt and freshly ground black pepper to taste
• •3 large eggs
• •2 tablespoons milk or chicken broth
• •2 tablespoons chopped fresh parsley

1. 1Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. 2In a large bowl, combine the cut chicken thighs, broccoli florets, bell peppers, red onion, and cherry tomatoes.
3. 3Drizzle with olive oil, then sprinkle with dried oregano, thyme, garlic powder, salt, and pepper. Toss everything together until well coated.
4. 4Spread the chicken and vegetables in a single layer on the prepared sheet pan.
5. 5Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can give them a gentle stir halfway through.
6. 6While the chicken and veggies are roasting, whisk together the eggs, milk (or broth), a pinch of salt, and chopped fresh parsley in a small bowl.
7. 7Once the chicken and vegetables are ready, carefully pour the egg mixture evenly over everything on the sheet pan.
8. 8Return the sheet pan to the oven and bake for another 5-7 minutes, or until the egg mixture is just set and lightly golden.
9. 9Serve immediately and enjoy a satisfying, flavorful meal!

The color of an egg yolk, which ranges from pale yellow to deep orange, is determined by the hen's diet, particularly the pigments (xanthophylls) found in plants like corn or alfalfa.