Ingredients
Equipment
Method
- Preheat your oven to 205C/425°F. This is crucial to achieving that perfect roast that brings out the natural sweetness of the vegetables and cooks the chicken evenly.
- Lightly grease a large baking sheet or sheet pan to prevent sticking. I find that a touch of olive oil works wonders here.
- In a small bowl, mix together the smoked paprika, salt, black pepper, garlic powder, and dried rosemary. This spice mixture will give your chicken an incredible flavor.
- In a large bowl, toss together the chopped broccoli, sliced bell pepper, and red onion with two tablespoons of olive oil. Make sure they are evenly coated for the best flavor.
- Spread the seasoned vegetables out on the greased sheet pan. This allows them to roast properly without steaming.
- Now, season the chicken breasts with the spice mixture on both sides. This is where the flavor really begins to shine.
- In the same large bowl used for the vegetables, toss the chicken breasts with one tablespoon of olive oil until evenly coated. This helps the spices stick and adds moisture.
- Place the seasoned chicken breasts on the sheet pan alongside the vegetables. Make sure they are not crowded to ensure even cooking.
- Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through, reaching an internal temperature of 165F. The vegetables should be tender and slightly charred.
- Once done, take the sheet pan out and let it rest for a few minutes before serving. This allows the juices in the chicken to redistribute, making it even juicier.
Notes
Let the leftovers cool, then store them in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing the cooked vegetables, but you can freeze the chicken breasts in a freezer-safe bag or container for 3 to 4 months. Thaw them in the fridge before reheating.