Ingredients:

  • ¼ cup (60ml) olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sweet paprika
  • 2 pounds (900g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 pound (450g) baby potatoes, halved or quartered if large
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 pound (450g) broccoli florets
  • Optional: 1 lemon, thinly sliced

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, oregano, salt, pepper, and paprika.
  2. In a large bowl, combine the chicken thighs and half of the marinade (reserve the remaining marinade for the vegetables). Toss to coat evenly, then let sit for at least 15 minutes (or up to 2 hours in the refrigerator).
  3. In the same large bowl (no need to wash it!), combine the potatoes, bell peppers, red onion, and broccoli florets. Drizzle with the remaining marinade and toss to coat evenly.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Arrange the marinated chicken pieces evenly among the vegetables.
  5. Bake in a preheated oven at 400°F (200°C) for 40-45 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly browned. If using lemon slices, add them during the last 10 minutes of cooking.
  6. Let the chicken and vegetables rest for 5 minutes before serving.