Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch chunks
  • 1 lb baby potatoes, quartered
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, wedged
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp garlic powder
  • 1 tbsp dried Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, combine the chicken chunks and all chopped vegetables.
  3. Whisk together the olive oil, red wine vinegar, garlic powder, Italian seasoning, smoked paprika, salt, and pepper to create the glaze, then pour it over the chicken and vegetables.
  4. Toss vigorously with hands or tongs until all ingredients are fully encapsulated in the glaze.
  5. Spread the mixture in a single layer on the prepared sheet pan, ensuring ingredients are not crowded to allow for roasting rather than steaming.
  6. Bake for 25–30 minutes, giving the pan a quick shake at the 15-minute mark.
  7. Remove from the oven when the chicken reaches an internal temperature of 165°F (74°C) and the broccoli edges are charred.