Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 lb baby gold potatoes, quartered
  • 2 cups broccoli florets
  • 2 medium carrots, peeled and sliced into thin rounds
  • 1 bell pepper, chopped into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed chicken breast and all chopped vegetables with the olive oil, minced garlic, oregano, paprika, salt, and pepper until evenly coated.
  3. Spread the mixture across the sheet pan in a single layer, ensuring the ingredients are not crowded to allow for proper roasting.
  4. Bake for 25–30 minutes until the chicken is opaque throughout and the potatoes have a golden, slightly crisped exterior.
  5. Remove from the oven, drizzle with fresh lemon juice, and sprinkle with grated Parmesan and chopped fresh parsley.
  6. Serve immediately with lemon wedges on the side.