Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. If you don't have parchment paper, a light spray of cooking oil will also work.
- In a very large mixing bowl, combine the quartered potatoes, broccoli florets, red bell pepper pieces, and yellow onion wedges. Add the minced garlic.1 lb small red potatoes, 1 lb broccoli florets, 1 red bell pepper, 1 yellow onion, 4 cloves garlic
- Add the chicken thighs (or breast pieces) directly to the bowl with the vegetables.1.5 - 2 lbs boneless, skinless chicken thighs
- Drizzle the olive oil and fresh lemon juice generously over the chicken and vegetables. Sprinkle in the dried Italian seasoning, dried thyme, smoked paprika (if using), salt, and black pepper.3 tbsp olive oil, Juice of 1 large lemon, 1 tbsp dried Italian seasoning, 1 tsp dried thyme, ½ tsp smoked paprika, 1 tsp salt, ½ tsp black pepper
- Using clean hands or a large spoon, thoroughly toss all the ingredients together until the chicken and vegetables are evenly coated with the oil, lemon juice, and spices. Make sure everything is well distributed.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's not too much overlap; leaving a little space helps everything roast and brown rather than steam. If your baking sheet is too crowded, use two sheets.
- Transfer the baking sheet to the preheated oven. Roast for 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized. Halfway through cooking (around 15-20 minutes), give everything a good stir or flip with a spatula to ensure even cooking and browning.
- Once cooked, remove from the oven. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy your delicious, easy one-pan meal!Fresh parsley
Notes
While this dish is a complete meal on its own, a few simple additions can elevate it even further! Consider serving with fluffy quinoa or brown rice, a simple green salad, crusty bread, or a yogurt-dill sauce. A crisp Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with the lemon and herb notes of the dish.
Top Tips:
- Don't Crowd the Pan: If your ingredients are piled high, they'll steam instead of roast. Use two baking sheets if necessary.
- Cut Evenly: Aim to cut your vegetables (and chicken pieces) into roughly the same size for even cooking.
- Pat Chicken Dry: Before adding the chicken to the seasoning, pat it thoroughly dry with paper towels for better searing and crispness.
- Customizable Veggies: Feel free to swap in your favorite roasting vegetables like carrots, zucchini, sweet potatoes (cut smaller), or Brussels sprouts. Adjust cooking times as needed.
- Spice It Up: Add a pinch of red pepper flakes for more heat.
- Fresh Herbs for Finish: A sprinkle of fresh parsley, dill, or chives right before serving adds a vibrant burst of flavor and color.
