Sheet Pan Chicken and Colorful Vegetables

Ingredients

• 1 1/2 pounds boneless chicken thighs or breasts
• 1 pound baby potatoes, halved
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 lemon, zested and juiced
• Salt and black pepper

Steps

1. Heat oven to 425 F. Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Roast 15 minutes.
2. Toss chicken, broccoli, pepper, and onion with remaining olive oil, paprika, garlic powder, oregano, lemon zest, salt, and pepper.
3. Add chicken and vegetables to the pan and roast until chicken is cooked through, about 20 minutes.
4. Finish with lemon juice before serving.