TL;DR Toss chicken and vegetables with olive oil and herbs, roast hot on one pan until browned, finish with lemon. A reliable weeknight natural dinner.

Steps

  1. Heat oven to 425°F / 220°C.
  2. Pat chicken dry. Toss with 1 tbsp oil, half the salt, paprika, oregano, garlic powder, and pepper.
  3. Toss vegetables with remaining oil and salt on a large sheet pan. Spread out.
  4. Nestle chicken among vegetables.
  5. Roast 25–35 minutes depending on cut, until chicken is cooked through and vegetables are browned at the edges.
  6. Finish with lemon and parsley.

Plate it the Cusinia way

Half vegetables, solid protein portion, optional potatoes or quinoa on the side, olive oil already built in.

Related: How to cook vegetables so you actually eat them.