Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs or chicken breast, cut into 1.5-inch pieces
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch squares
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, whisk together the melted butter, olive oil, minced garlic, oregano, paprika, salt, pepper, and lemon juice until emulsified.
  3. Place the chopped chicken and all vegetables into a large mixing bowl. Pour 3/4 of the garlic butter mixture over the ingredients and toss thoroughly to coat.
  4. Spread the chicken and vegetables onto the prepared sheet pan in a single, even layer, ensuring pieces are not overcrowded.
  5. Roast in the center rack for 20–25 minutes, giving the pan a gentle shake at the 15-minute mark. Cook until chicken reaches an internal temperature of 165°F (74°C).
  6. Remove from the oven and immediately drizzle the remaining garlic butter over the hot chicken and vegetables. Garnish with fresh parsley if desired.