Sheet-Pan Lemon Chicken & Veggies

Ingredients

1.5 lb boneless skinless chicken thighs (or breasts — thighs stay juicier)
1 lb baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, sliced
3 tablespoons olive oil
2 lemons (juice from 1, the other sliced)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper

Steps

Heat oven to 425°F. Line a large sheet pan with parchment paper.
In a large bowl, combine olive oil, lemon juice, garlic, oregano, paprika, 1 tsp salt, and 1/2 tsp pepper.
Add the potatoes to the bowl first; toss to coat. Spread them on the sheet pan and roast 10 minutes (they need a head start).
Add the chicken, broccoli, and bell pepper to the same bowl with the remaining marinade. Toss.
After 10 minutes, pull out the pan. Push the potatoes to one side. Add everything else. Lay the lemon slices on top of the chicken.
Roast another 20-25 minutes until chicken hits 165°F internal and potatoes are fork-tender. Squeeze the roasted lemon over everything before serving.

Why this works

Why it works: lean protein, real veggies, slow-release carbs from the potatoes. Doubles as 3-4 lunches — just box up the leftovers immediately. Swap the broccoli for green beans, asparagus, or whatever's in the fridge.