Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 large red bell pepper, seeded and chopped into 1-inch squares
  • 1 small red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 unit zest of lemon

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A hot oven is the only way to avoid steaming your vegetables.
  2. Prep the 1.5 lbs chicken thighs and all vegetables as specified.
  3. Toss the 2 sweet potatoes and 1 lb Brussels sprouts with half the 3 tbsp olive oil on the pan.
  4. Whisk the paprika, garlic powder, oregano, salt, and pepper in a small bowl.
  5. Coat the 1 inch chicken pieces, red pepper, and onion wedges with the remaining oil and spice mix.
  6. Spread everything in a single layer. Cook 25 minutes until the chicken is firm and vegetables are charred.
  7. Rotate the pan halfway through. Note: This accounts for hot spots in your oven for even browning.
  8. Test the sweet potatoes with a fork until they are tender and the edges are golden.
  9. Zest the lemon directly over the hot pan immediately after removing it from the oven.
  10. Rest the mixture for 5 minutes before portioning into containers to lock in the juices.