Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1.5-inch chunks
  • 1 lb baby Yukon Gold potatoes, quartered
  • 2 cups broccoli florets
  • 1 large bell pepper, sliced into thick strips
  • 1 medium red onion, cut into wedges
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 3 cloves garlic, minced
  • 1 large lemon, juiced and zested
  • 1 tbsp honey
  • Fresh cracked black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large 13x18 inch rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. In a large mixing bowl, toss the chicken chunks and quartered potatoes with 1 tablespoon of olive oil, smoked paprika, dried oregano, and sea salt until evenly coated.
  3. Spread the chicken and potatoes across the prepared sheet pan in a single layer, ensuring pieces are not crowded. Roast for 10 minutes.
  4. While the chicken and potatoes roast, toss the broccoli florets, bell pepper strips, and red onion wedges in the same mixing bowl with 2 tablespoons of olive oil.
  5. In a small bowl, whisk together the minced garlic, lemon juice, lemon zest, honey, and cracked black pepper to create the emulsion.
  6. Add the vegetable medley to the sheet pan with the chicken and potatoes. Roast for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  7. Drizzle the lemon-garlic emulsion over the hot chicken and vegetables immediately before serving.