Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 lb baby potatoes, quartered
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 2 medium carrots, sliced into thin rounds
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to prevent sticking.
  2. Chop the chicken, potatoes, carrots, peppers, and broccoli into the specified sizes. Ensure potatoes are the smallest cut to ensure they soften in time.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, oregano, paprika, salt, pepper, and lemon juice until well combined.
  4. Toss the chicken chunks and all vegetables into the bowl. Massage the marinade into the ingredients using your hands or tongs until every piece is coated.
  5. Spread the mixture in a single layer across the prepared baking sheet, leaving space between pieces to ensure they roast rather than steam.
  6. Roast for 25–30 minutes, tossing the ingredients with a spatula halfway through (around 15 minutes) to ensure even browning.