Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch chunks
  • 1 lb baby potatoes, halved or quartered
  • 3 medium carrots, sliced into 1-inch rounds
  • 3 cups broccoli florets
  • 1 medium red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lemon

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Chop the chicken and vegetables into uniform sizes, ensuring potatoes are smaller than carrots to ensure even cooking.
  3. In a large mixing bowl, whisk together olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper.
  4. Add the chicken chunks, potatoes, carrots, red onion, and broccoli florets to the bowl and toss vigorously until evenly coated.
  5. Spread the mixture in a single layer on the prepared baking sheet, nestling lemon slices among the chicken.
  6. Roast for 25–30 minutes until the chicken is opaque and golden and the vegetables have charred edges.
  7. Remove from the oven and immediately squeeze the remaining half of the lemon over the tray.