Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb baby potatoes, halved or quartered
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into coins
  • 1 cup red bell pepper, chopped into chunks
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
  3. Add the cubed chicken, baby potatoes, broccoli, carrots, and red bell pepper to the bowl. Stir until all ingredients are evenly coated in the marinade.
  4. Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded to allow for proper roasting.
  5. Roast in the oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden-brown.
  6. Remove from the oven and let the meal rest for 5 minutes to allow juices to redistribute before serving.