Wash and chop all vegetables into medium pieces. Keep them similar in size for even cooking. Place them into a large bowl. Add half the olive oil, salt, pepper and oregano. Toss well until everything looks evenly coated and colorful.

Pat the chicken dry using paper towels. This helps the skin become crispy during roasting. Rub chicken with olive oil, paprika, garlic powder, salt and black pepper. Add lemon juice for fresh flavor. Let the chicken rest while the oven heats up.

Preheat your oven to 400°F or 200°C. Line a baking tray with parchment paper or foil for easy cleanup. A hot oven helps vegetables caramelize beautifully and gives the chicken a golden crust without drying the inside.

Spread vegetables evenly across the tray. Place chicken pieces on top of the vegetables. Leave small spaces between ingredients for proper roasting. Sprinkle minced garlic across the tray. The garlic becomes sweet and fragrant while roasting in the oven.

Bake everything for about 35 to 40 minutes. Flip vegetables halfway through cooking for even color. Chicken should reach 165°F inside. The vegetables become tender and slightly crispy around the edges. Your kitchen will smell amazing at this point.

Remove the tray from the oven carefully. Let the chicken rest for five minutes before serving. Sprinkle chopped parsley over everything for freshness and color. Serve warm while the vegetables are still soft and flavorful.

If you enjoy cozy chicken dinners, you may also love this creamy comfort bowl from Livy Cooks chicken soup ideas for colder evenings.