Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute the vegetables with what you have on hand. Zucchini or broccoli would be wonderful additions, and if you prefer, chicken thighs can replace breasts for a juicier result.
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the olive oil, smoked paprika, garlic powder, dried oregano, salt, and pepper. Mix well.
- Add the chicken breasts to the bowl, ensuring they’re well coated with the spice mixture. My grandmother always said this step was crucial for flavor, and she was never wrong.
- Arrange the coated chicken breasts on the prepared baking sheet.
- In the same bowl, toss the baby potatoes, bell peppers, and red onion in the remaining spice mixture. Spread them evenly around the chicken on the baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. You’ll know it’s ready when the chicken juices run clear, and the veggies have a slight char.
- Garnish with fresh parsley before serving for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International