Ingredients:

  • 1.5 lbs boneless, skin-on chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary, crushed
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups sweet potatoes, cubed into 1-inch pieces
  • 1.5 cups Brussels sprouts, halved
  • 1 large red bell pepper, cut into thick strips
  • 1 small red onion, cut into wedges
  • 1 tbsp extra virgin olive oil
  • 0.5 lemon, zested

Instructions:

  1. Preheat your oven to 200°C (400°F). Place your empty baking sheet inside. This ensures the food starts searing the moment it touches the pan.
  2. In a large bowl, whisk together 2 tablespoons of olive oil, the smoked paprika, rosemary, garlic powder, salt, and pepper. Add the chicken and toss until every inch is coated in the red tinted oil.
  3. Remove the hot pan from the oven carefully. Place the chicken breasts skin side up on one side. Giving the meat its own zone allows the fat to render without soggying the vegetables.
  4. In the same bowl (no need to wash it), toss the sweet potatoes, sprouts, peppers, and onions with the remaining tablespoon of oil and a pinch more salt until they look glossy and vibrant.
  5. Spread the vegetables in a single layer around the chicken. Ensure no two vegetables are touching to allow the hot air to circulate and create those crispy edges.
  6. Slide the pan into the middle rack. Bake for 20 minutes. Listen for a steady, active sizzle coming from the chicken skin.
  7. At the 20 minute mark, use a spatula to toss the vegetables. Bake for another 10 to 15 minutes until the sweet potatoes are fork tender and the chicken skin is golden brown.
  8. Check the chicken with a thermometer; it should read 74°C (165°F). Remove from the oven and immediately sprinkle the fresh lemon zest over the tray while it is still piping hot.
  9. Transfer the chicken to a cutting board and let it sit for 5 minutes. This allows the muscle fibers to relax and reabsorb the internal juices.
  10. Slice the chicken against the grain and serve alongside the pile of roasted vegetables. The juices from the board can be drizzled back over the potatoes for extra flavor.