Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1.5 lbs Yukon Gold potatoes, diced into 3/4-inch cubes
  • 1 lb fresh broccoli florets
  • 1 large red bell pepper, sliced into thick strips
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary, crushed
  • 1.5 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Prep the chicken. Slice the 1.5 lbs of chicken into 1 inch strips and pat them dry with paper towels.
  3. Dice the vegetables. Cut the 1.5 lbs of potatoes into 3/4 inch cubes and the red pepper into thick strips. Break the 1 lb of broccoli into uniform florets.
  4. Whisk the marinade. In your large bowl, combine the 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, oregano, crushed rosemary, sea salt, and black pepper.
  5. Toss the heavy hitters. Add the potatoes and chicken to the bowl first. Massage the oil into the meat and potatoes until they look glossy and fully coated.
  6. Incorporate the greens. Add the broccoli and peppers to the bowl and give them a light toss.
  7. Spread on the pan. Pour the mixture onto the sheet pan. Arrange the pieces in a single layer so nothing is overlapping.
  8. Roast the tray. Place the pan in the center of the oven and bake for 20 minutes.
  9. Flip and rotate. Using a spatula, turn the chicken and potatoes. Listen for the sizzle as the underside of the potatoes hits the hot metal.
  10. Final blast. Bake for another 15 minutes until the chicken is opaque and the potatoes are golden and crackling.