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Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the cut chicken pieces, broccoli florets, olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Toss thoroughly until all ingredients are evenly coated.

Spread the chicken and broccoli mixture in a single layer onto a large baking sheet. Ensure not to overcrowd the pan; use two sheets if necessary to allow for even roasting and browning.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is tender-crisp with slightly charred edges. For even cooking, you may stir or flip the mixture halfway through the roasting time.

Remove from the oven and serve immediately with fresh lemon wedges on the side, allowing each person to squeeze lemon juice over their portion for a burst of brightness.


Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the cut chicken pieces, broccoli florets, olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Toss thoroughly until all ingredients are evenly coated.

Spread the chicken and broccoli mixture in a single layer onto a large baking sheet. Ensure not to overcrowd the pan; use two sheets if necessary to allow for even roasting and browning.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is tender-crisp with slightly charred edges. For even cooking, you may stir or flip the mixture halfway through the roasting time.

Remove from the oven and serve immediately with fresh lemon wedges on the side, allowing each person to squeeze lemon juice over their portion for a burst of brightness.
