Ingredients

• 6 chicken thigh skinless
• 2 tablespoon raz el hanout, or spice blend of choice
• 6 tablespoon olive oil
• 6 tablespoon red salsa, or pesto
• 2 tablespoon dry oregano
• 1 bunch broccoli, cut in florets
• 3 portobello mushroom, 1 1/2 inch slices
• 1 tablespoon garlic powder
• 4 cloves garlic , whole
• 2 lemon, thin slice
• 2 pint cherry tomatoes
• salt and pepper, to taste

Cooking Instructions

Preheat the oven to 425F.
Prepare 2 trays lined with parchment paper.
In a mixing bowl, add the broccoli, olive oil, and some oregano with salt in a large bowl. Toss well and place on half of the first tray. Repeat the process with the sliced mushrooms, with the whole garlic, and put on the tray's other half.
Add the chicken to the bowl, with 2 tbsp of olive oil, salt, and pepper, spice blend, and some oregano.
On the second tray, add the lemon slices on the parchment and place the chicken on it. Top the chicken with salsa and more herbs if desired.
Place in oven for about 20 m, or until light golden and the chicken cooked through.
When serving, collect the juices from the chicken and add them to the roasted veggies in a large serving platter.