Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 lb baby gold potatoes, quartered
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 cup carrots, sliced into coins
  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your large rimmed baking sheet with parchment paper Note: This prevents sticking and makes cleanup a 10 second job.
  2. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, dried Italian seasoning, garlic powder, paprika, kosher salt, and black pepper.
  3. Add the chicken chunks, quartered potatoes, broccoli florets, chopped red bell pepper, and sliced carrots to the bowl.
  4. Toss the mixture thoroughly until every piece is glossy and evenly coated in the marinade.
  5. Spread the mixture across the baking sheet in a single layer. Ensure the chicken pieces aren't overlapping Note: Overlapping creates steam pockets, which ruins the sear.
  6. Roast for 15 minutes until you smell the garlic toasting and the edges of the broccoli start to brown.
  7. Use tongs to flip the chicken and toss the vegetables. This ensures an even roast on all sides.
  8. Roast for another 10–15 minutes until the potatoes are golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove the pan from the oven. Let everything rest for 5 minutes Note: This allows the juices to redistribute so the chicken stays velvety.