Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 large red bell pepper, deseeded and chopped
  • 1 large yellow bell pepper, deseeded and chopped
  • 1 small red onion, cut into thick wedges
  • 2 cups broccoli florets
  • 4 cloves garlic, minced
  • 1 large lemon, half sliced into rounds and half for juicing
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese crumbles

Instructions:

  1. Preheat your oven to 400°F (200°C). Line an extra-large rimmed baking sheet (13x18 inches) with parchment paper to prevent sticking.
  2. In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil and half of the sea salt. Spread them in a single layer on the prepared baking sheet.
  3. Place the sweet potatoes in the oven and roast for 15 minutes to give them a head start on softening.
  4. While the potatoes roast, use the same mixing bowl to combine the chicken thighs, bell peppers, red onion, and broccoli. Add the remaining 1 tablespoon of olive oil, smoked paprika, oregano, remaining salt, black pepper, and minced garlic. Toss thoroughly to coat.
  5. Remove the baking sheet from the oven. Move the sweet potatoes to the edges and add the chicken and remaining vegetable mixture to the center. Top with lemon slices.
  6. Return the pan to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with charred edges.
  7. Remove from the oven. Squeeze the remaining half of the lemon over the entire pan and garnish with fresh parsley and feta cheese crumbles before serving.