Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 lb baby potatoes, halved (or quartered if large)
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), chopped into bite-sized pieces
- 1 red onion, cut into thin wedges
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a light coating of non-stick spray to prevent sticking and make cleanup even easier.
- Step 2: Season the Ingredients
In a large mixing bowl, combine the cubed chicken, potatoes, broccoli, bell peppers, and red onion. Drizzle the olive oil over the top, then sprinkle on the garlic powder, oregano, paprika, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated in oil and spices.
- Step 3: Arrange on the Sheet Pan
Spread the mixture out onto the prepared baking sheet in a single, even layer. Ensure that the pieces are not too crowded; if the pan is overfilled, the ingredients will steam instead of roast. Use two pans if necessary.
- Step 4: Roast to Perfection
Place the sheet pan in the center rack of the oven. Bake for 25 to 30 minutes. Around the 15-minute mark, use a spatula to toss the ingredients gently. Continue roasting until the chicken is cooked through (reaching an internal temperature of 165°F) and the potatoes are fork-tender.
- Cook Time: 45 minutes
- Diet: Gluten-Free