Ingredients
1.5 – 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
3-4 cups broccoli florets
2 large bell peppers (any color), cored and cut into 1-inch strips
1 large red onion, peeled and cut into 1-inch wedges
2–3 medium carrots, peeled and sliced into 1/2-inch thick rounds
3–4 tablespoons olive oil
1 teaspoon garlic powder (or 2–3 cloves minced fresh garlic)
1 teaspoon paprika (smoked paprika recommended)
1 teaspoon dried Italian herbs (or individual oregano, thyme, rosemary)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (freshly ground best)
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Pat chicken pieces dry with paper towels. Cut chicken into 1-inch bite-sized pieces.
3. Wash and chop all vegetables into uniform, similar-sized pieces.
4. In a large mixing bowl, combine chicken and vegetables. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried Italian herbs, salt, and black pepper. Toss well to coat evenly.
5. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
6. Roast for 20 minutes, then remove from oven, stir or flip everything, and return to oven for another 10-15 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender-crisp and caramelized.
7. Remove from oven and let rest for 5 minutes before serving.
Notes
Do not overcrowd the pan; use two sheets if needed to ensure proper roasting and browning.
Cut chicken and vegetables into uniform pieces for even cooking.
Pat chicken dry before seasoning to promote browning.
High heat (400°F) is essential for caramelization and efficient cooking.
Lining the pan with parchment paper makes cleanup easy.
Season generously and adjust to taste.
Stir halfway through cooking for even roasting.
Always check chicken internal temperature with a meat thermometer.
Store leftovers in airtight containers in the refrigerator for 3-4 days. Reheat in oven for best texture.
Recipe is highly customizable: swap proteins (thighs, sausage, shrimp, tofu) and vegetables (sweet potatoes, Brussels sprouts, zucchini, asparagus) as desired. Experiment with seasoning variations like lemon-herb, spicy, Asian-inspired, or smoky Southwest.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg