Yields: 4 servings Prep time: 15 minutes Cook time: 35-40 minutes
Ingredients:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 lb small red potatoes, quartered
1 lb broccoli florets
2 carrots, peeled and sliced into 1/2-inch rounds
1 red onion, cut into wedges
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Juice of 1 lemon
Fresh parsley, chopped, for garnish (optional)
Instructions:
Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Combine Ingredients: In a large bowl, combine the chicken, potatoes, broccoli, carrots, and red onion.
Season: Drizzle the olive oil over the chicken and vegetables. Add the minced garlic, oregano, thyme, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated.
Arrange on Pan: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this helps everything roast evenly and get nicely browned.
Roast: Roast for 20 minutes.
Flip & Finish: Remove the pan from the oven, flip the chicken and vegetables, and return to the oven for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
Lemon & Serve: Once cooked, remove from the oven and squeeze the fresh lemon juice over everything. If desired, garnish with fresh chopped parsley. Serve hot and enjoy your easy, healthy, and flavorful meal!
