Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 lb baby gold potatoes, quartered
  • 2 large carrots, peeled and sliced into 1-inch coins
  • 1 tbsp extra virgin olive oil
  • 1 head broccoli, cut into medium florets
  • 1 red bell pepper, chopped into 1-inch squares
  • 1 small red onion, cut into wedges
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper. Note: Parchment prevents the chicken from sticking
  2. Toss chicken pieces in a large mixing bowl with 2 tbsp olive oil, salt, pepper, and garlic powder. Spread them across one half of the sheet pan.
  3. Use the same bowl to toss quartered baby gold potatoes and sliced carrots with 1 tbsp olive oil. Arrange them on the other half of the pan.
  4. Combine broccoli florets, chopped red bell pepper, and red onion wedges with the final 1 tbsp olive oil. Distribute these into the gaps on the pan.
  5. Roast on the center rack for 25–30 minutes until the potatoes are tender and the chicken is browned.
  6. Switch the oven to broil for the final 2 minutes until the edges of the broccoli and chicken are charred.
  7. Remove the pan from the oven.
  8. Drizzle with fresh lemon juice and garnish with chopped fresh parsley.