Instructions:
step 1 Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
step 2 In a large bowl, whisk together olive oil, Dijon mustard, lemon juice, garlic powder, paprika, Italian herbs, salt, and pepper.
step 3 Add chicken pieces and toss to coat. Let marinate for 10-15 minutes while prepping vegetables.
step 4 In another bowl, toss potatoes, broccoli, bell peppers, and onion with a bit of olive oil, salt, and pepper.
step 5 Spread the vegetables evenly in the baking dish. Arrange the marinated chicken pieces on top.
step 6 Roast in the oven for 40-45 minutes or until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender and slightly caramelized.
step 7 Broil for an additional 2-3 minutes for extra color and crispiness if desired.
step 8 Garnish with chopped parsley and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions for 1-2 minutes. For best texture, reheat vegetables and chicken separately in the oven or air fryer.
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