Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 1 large head broccoli, cut into small florets
  • 1 small red onion, sliced into wedges
  • 1 bell pepper, sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the empty baking sheet inside while it heats.
  2. Dry the 1.5 lbs of chicken thighs thoroughly with paper towels. Squeeze them until they feel tacky to the touch.
  3. Combine the 3 tbsp olive oil, 1 tbsp lemon juice, minced garlic, and all dried spices in a large bowl.
  4. Toss the 1/2 inch sweet potato cubes in the mixture first. Ensure they are glistening and fully coated.
  5. Add the chicken pieces to the bowl. Massage the marinade into the meat until the color is uniform from the paprika.
  6. Incorporate the broccoli florets, red onion wedges, and sliced bell pepper. Turn gently so the broccoli trees soak up the remaining oil.
  7. Spread the mixture onto the preheated baking sheet in a single layer. Listen for a faint sizzle as they hit the metal.
  8. Roast for 25 minutes. Rotate the pan 180 degrees halfway through for even heat distribution.
  9. Check that the chicken has reached 165°F (74°C) and the potatoes are easily pierced with a fork.
  10. Rest the pan on a wire rack for 5 minutes before serving. Observe how the juices pull back into the chicken fibers.