Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 lb baby Yukon Gold potatoes, quartered
  • 2 cups broccoli florets, cut small
  • 1 large red bell pepper, chopped into 1-inch squares
  • 1 small red onion, cut into wedges
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large 13x18 inch rimmed baking sheet with parchment paper. Note: High heat is non negotiable for the Maillard reaction to occur quickly.
  2. In a large mixing bowl, toss the quartered potatoes and red onion wedges with half of the olive oil and a pinch of salt. Spread them across the prepared sheet pan.
  3. Roast the potatoes and onions for 10 minutes to give the denser root vegetables a head start. Note: This prevents the chicken from drying out while waiting for potatoes to soften.
  4. While potatoes roast, use the same mixing bowl to toss the chicken pieces, broccoli, and bell peppers with the remaining olive oil, smoked paprika, rosemary, thyme, salt, and pepper.
  5. Remove the pan from the oven. Move the potatoes to one side and add the chicken and vegetable mixture. Ensure everything is in a single layer with space between items to avoid steaming.
  6. Return to the oven and roast for 10-12 minutes. Add the minced garlic during the last 5 minutes of cooking to prevent burning while releasing maximum aroma.
  7. Check that the chicken has reached an internal temperature of 165°F and the vegetables have charred edges.
  8. Remove from the oven and immediately garnish with fresh lemon zest before serving. The residual heat will release the lemon oils for a velvety finish.