Ingredients:

  • 1.5 lbs chicken breasts, sliced into 1 inch strips
  • 1 lb baby Yukon Gold potatoes, quartered
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 cup zucchini
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 large lemon, zested and juiced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). While that’s heating, slice your 1.5 lbs of chicken into 1 inch strips. Note: Uniform size is the only way to ensure they all finish at the same time.
  2. Quarter your 1 lb of baby Yukon Gold potatoes and chop the broccoli, red pepper, and zucchini. Place them all in a massive bowl.
  3. Whisk 2 tbsp olive oil with the minced garlic, smoked paprika, oregano, salt, pepper, and half of the lemon juice. Pour this over the chicken and veggies.
  4. Spread everything onto your large sheet pan. Make sure nothing is overlapping, or you will end up with steamed chicken instead of roasted chicken.
  5. Slide the pan into the middle rack. Bake for 10 minutes until the broccoli starts to brown at the tips.
  6. Remove the pan and use a spatula to give everything a quick toss. This ensures the other side of the potatoes gets some direct contact with the pan.
  7. Bake for another 10 minutes until the chicken is opaque and the potatoes are tender when pierced with a fork.
  8. Squeeze the remaining lemon juice over the hot pan and sprinkle with the fresh lemon zest and parsley. The heat will wake up the oils in the zest immediately.