Lemon Herb Roasted Chicken and Vegetables

Step by step

Method

1. 01

   Preheat your oven to 200°C (390°F).

2. 02

   Cut the chicken breasts into approximately 2.5 cm (1 inch) cubes.

3. 03

   Chop potatoes, sweet potatoes, zucchini, bell pepper, and onion into similar-sized 2.5 cm (1 inch) pieces. Cut broccoli into florets. Mince the garlic.

4. 04

   In a large mixing bowl, combine the cubed chicken, chopped potatoes, sweet potatoes, carrots, bell pepper, onion, broccoli, zucchini, minced garlic, olive oil, salt, black pepper, and dried oregano. Toss everything thoroughly to ensure all ingredients are well coated.

5. 05

   Zest the lemon directly into the bowl with the chicken and vegetables. Then, slice the lemon in half and squeeze its juice over the mixture. Toss again to distribute the lemon flavor.

6. 06

   Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Do not overcrowd the pan; use two if necessary for even roasting.

7. 07

   Roast in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet, flip the ingredients, and continue roasting for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

8. 08

   Once roasted, remove from the oven and sprinkle with the fresh chopped parsley before serving hot.