Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 lb baby potatoes, halved or quartered
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 cup carrots, sliced into rounds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In an extra-large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Add the chicken chunks and vegetables to the bowl, stirring until every piece is evenly coated in the marinade.
  4. Line a large rimmed baking sheet with parchment paper and spread the mixture in a single layer, ensuring no pieces are overlapping.
  5. Roast in the center rack for 20–25 minutes, tossing the ingredients halfway through at the 12-minute mark.
  6. Remove from oven when chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden-brown.