Ingredients:

  • 5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb (450g) baby potatoes, halved or quartered
  • 3 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried Italian Herb Mix
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper until well combined.
  3. Add the cut chicken, potatoes, red onion, and bell pepper to the bowl. Toss thoroughly until everything is evenly coated in the dressing. Do not add the broccoli yet.
  4. Spread the coated chicken and sturdy vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
  5. Roast for 15 minutes.
  6. Remove the tray from the oven. Scatter the broccoli florets over the chicken mixture and toss gently with the existing juices on the tray.
  7. Return to the oven and roast for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are tender and golden brown.
  8. Remove from the oven, garnish immediately with fresh parsley, and serve hot directly from the pan.