Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb baby gold potatoes, quartered
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, diced into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 2 tbsp fresh lemon juice
  • 1 tbsp melted unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the cubed chicken breasts with 2 tablespoons olive oil, dried oregano, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
  3. Using the same bowl, toss the quartered potatoes, broccoli florets, diced red bell pepper, and zucchini slices with 2 tablespoons olive oil and salt.
  4. Arrange the ingredients on the baking sheet using a zone system: spread potatoes on one side and chicken on the other, leaving a half-inch of breathing room between items to ensure caramelization.
  5. Roast in the preheated oven for 30 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
  6. Whisk together fresh lemon juice, melted butter, minced garlic, and chopped parsley. Drizzle the glaze over the roasted chicken and vegetables immediately after removing from the oven.