🌿 Ingredients:
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2 large chicken breasts (boneless, skinless)
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2 cups baby potatoes (halved)
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1 cup cherry tomatoes
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1 cup bell peppers (red, yellow, green – chopped)
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1 small red onion (sliced)
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3 tbsp olive oil
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1 tbsp lemon juice
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1 tsp dried oregano
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1 tsp dried thyme
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1 tsp garlic powder
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1 tsp paprika
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Salt & black pepper to taste
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Fresh parsley (for garnish)
🔥 Instructions:
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Preheat Oven: Set your oven to 400°F (200°C).
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Marinate Chicken:
In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, paprika, salt, and pepper.
Add chicken breasts and coat well. Let it rest for 15–20 minutes. -
Prepare Veggies:
Toss potatoes, peppers, onions, and tomatoes in olive oil, salt, and pepper. -
Arrange & Roast:
On a baking sheet, place chicken in the center and scatter veggies around it.
Roast for 30–35 minutes or until chicken is golden and fully cooked. -
Garnish & Serve:
Sprinkle fresh parsley and serve hot with a drizzle of lemon juice.
🍽️ Serving Suggestions:
Pair with Greek yogurt sauce, tzatziki, or a light cucumber salad.
❓ Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay juicier and add extra flavor — just increase the roasting time by 5–7 minutes.
Q: Can I prepare this in an air fryer?
A: Absolutely! Cook at 375°F (190°C) for about 25 minutes, flipping halfway.
Q: What herbs can I substitute?
A: You can use Italian seasoning or fresh rosemary and basil for a twist.
Q: How do I make it spicier?
A: Add 1/2 tsp chili flakes or a dash of cayenne pepper to the marinade.