Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 lb baby potatoes, halved or quartered
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 1/2 cup red onion, wedged
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice, fresh
  • 1 tbsp dried Italian seasoning
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Chop the chicken and vegetables into uniform sizes (around 1 inch) to ensure even cooking.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, Italian seasoning, paprika, salt, and black pepper until the oil is a deep orange red.
  4. Add the chicken chunks and chopped vegetables to the bowl and toss thoroughly until every piece is glistening with the glaze.
  5. Spread the mixture in a single layer on the prepared sheet pan.
  6. Roast for 25–30 minutes until the potatoes are golden brown and the chicken is opaque.
  7. Check the chicken temperature to ensure it has reached 165°F (74°C).
  8. Remove from the oven and let it rest for 5 minutes before serving to let the juices redistribute.