One-pan chicken and roasted vegetables

Method

Preheat oven to 200°C and chop all vegetables into roughly equal-sized pieces. Place chicken breasts on a large baking tray and arrange vegetables around them, drizzle everything with olive oil, then scatter over garlic, thyme, paprika, salt and pepper. Toss vegetables to coat evenly, ensuring chicken is seasoned on both sides. Roast for 25-30 minutes until chicken reaches 75°C internal temperature and vegetables are tender and golden. Finish with a squeeze of fresh lemon juice and serve immediately, or portion into containers for meal prep.