Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 cups baby potatoes, halved
  • 2 cups carrots, sliced into coins
  • 1 cup broccoli florets
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lemon, sliced into thin rounds
  • 2 cups fresh baby spinach

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: Parchment prevents sticking and makes cleanup effortless.
  2. In a large mixing bowl, toss the cubed chicken and halved baby potatoes with 2 tablespoons of olive oil, garlic powder, dried oregano, sea salt, and black pepper until evenly coated.
  3. Spread the chicken and potatoes across the prepared baking sheet in a single layer. Note: Do not heap them; they need space to roast, not steam.
  4. Nestle the sliced carrots and broccoli florets (tossed in the remaining 1 tablespoon of olive oil) into the gaps on the pan.
  5. Place lemon slices directly on top of the chicken pieces to maintain moisture during roasting.
  6. Roast for 20–25 minutes until the chicken reaches 165°F (74°C) and potatoes are golden brown. According to [USDA Food Safety guidelines](https://fdc.nal.usda.gov), reaching 165°F is the standard for safe poultry consumption.
  7. Immediately upon removing the pan from the oven, scatter fresh baby spinach over the hot ingredients.
  8. Allow the residual heat to wilt the leaves for about 60 seconds until they look soft and dark green.