Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 4 tbsp avocado oil, divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt, divided
  • 0.5 tsp coarse black pepper
  • 300g sweet potato, peeled and cut into 1/2-inch cubes
  • 150g broccoli florets
  • 1 large red bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 3 cloves garlic, minced
  • 1 fresh lemon, halved

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Trim the 1.5 lbs chicken thighs of any large pieces of silver skin or excess fat.
  3. Whisk 2 tbsp avocado oil with the smoked paprika, garlic powder, oregano, 0.5 tsp salt, and pepper in a small bowl.
  4. Coat the chicken in the spice mixture thoroughly. Let it sit for 5 minutes while you prep the veg to let the salt penetrate.
  5. Toss the sweet potato cubes, broccoli, peppers, and onions in the remaining oil and salt in a separate large bowl.
  6. Spread the vegetables onto the baking sheet in a single layer. Look for space between the pieces to ensure they roast rather than steam.
  7. Nestle the chicken thighs among the vegetables. Listen for a slight sizzle if your pan was preheated.
  8. Roast for 20 minutes.
  9. Stir the vegetables and add the minced garlic. Until you smell the garlic becoming fragrant but not brown.
  10. Bake for another 15 minutes until the chicken reaches 165°F and the potatoes are tender.
  11. Squeeze the fresh lemon over the entire tray immediately after removing it from the oven.