Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 lb baby potatoes, halved or quartered
  • 2 cups broccoli florets
  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup snap peas
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 whole lemon

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, oregano, paprika, salt, and pepper.
  3. Toss the chicken pieces and baby potatoes in the oil mixture until evenly coated.
  4. Spread the seasoned chicken and potatoes across the baking sheet in a single layer and roast for 15 minutes.
  5. Remove the pan from the oven. Toss the broccoli, carrots, bell pepper, and snap peas with any remaining oil in the bowl, then scatter them around the chicken.
  6. Add lemon slices to the pan and roast for an additional 15 minutes until chicken is cooked through and vegetables are tender.
  7. Drizzle the juice from the remaining half of the lemon over the pan before serving.