Ingredients:

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

Instructions:

  1. Preheat your oven to 200°C (400°F). Line your baking sheet with parchment paper to prevent sticking.
  2. Whisk olive oil, minced garlic, oregano, smoked paprika, salt, and pepper in a large bowl.
  3. Toss in the chicken pieces, potatoes, carrots, and bell peppers. Mix until everything looks glossy and coated.
  4. Spread the mix on the baking sheet. Leave space between pieces so they roast instead of steaming.
  5. Roast on the center rack for 15 minutes.
  6. Pull the pan out and scatter the broccoli florets over the top.
  7. Roast for another 15 minutes until the chicken is cooked through and broccoli has charred edges.
  8. Squeeze fresh lemon wedges over the hot tray before serving.