Ingredients
- 1.5 lb (680 g) boneless, skinless chicken breasts, cut into chunks
- 3 medium potatoes (1.2 lb / 550 g), cubed
- 1 cup (150 g) mushrooms, sliced
- 1 large (150 g) red bell pepper, sliced
- 1 large (150 g) yellow bell pepper, sliced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 3 cloves garlic, minced
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) salt, or to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
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- Preheat and prep: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment for easy cleanup.
- Season the chicken: In a bowl, combine chicken, olive oil, garlic, smoked paprika, oregano, salt, and pepper. Toss to coat. Marinate at least 15 minutes or overnight for best flavor.
- Prepare vegetables: Cube potatoes to about 1 inch (2.5 cm). Slice mushrooms and bell peppers. Lightly oil and season with salt and pepper.
- Arrange on tray: Spread chicken, potatoes, mushrooms, and peppers on the sheet in a single layer. Avoid overcrowding for proper roasting and caramelization.
- Roast: Bake 25–30 minutes, tossing halfway. Chicken should reach an internal temperature of 165°F (74°C); potatoes should be tender with crisp edges.Discover moreMushroomSALADmushroomSoupSaladGrillingGarlicpotatomushroomspepper
- Finish: Drizzle with lemon juice and sprinkle parsley. Let cool slightly before portioning.
- Store: Divide evenly into 4 airtight containers. Refrigerate up to 4 days or freeze for longer. Reheat in a microwave or a 350°F (175°C) oven until hot.
FAQs
Can I use chicken thighs instead of breasts?
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Yes. Thighs are juicier and flavorful. Add about 5 minutes to the roasting time and confirm 165°F (74°C) internal temperature.
