Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 lb baby potatoes, quartered into small pieces
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, sliced into thin rounds
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp onion powder

Instructions:

  1. Preheat your oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, smoked paprika, oregano, salt, pepper, and onion powder until a cohesive paste forms.
  3. Add the cubed chicken, quartered potatoes, broccoli, and carrots to the bowl. Toss thoroughly until every piece is evenly coated in the oil and spice mixture.
  4. Spread the mixture across the sheet pan in a single layer, ensuring ingredients are not crowded to allow for roasting rather than steaming.
  5. Roast for 25–30 minutes until the potatoes are fork-tender and the chicken has a golden-brown exterior.
  6. Remove from the oven and let the chicken rest on the pan for 5 minutes to allow juices to redistribute.