Paprika Chicken Tray Bake

• 180 g, cut into 2.5 cm pieces — Boneless skinless chicken breast, raw
• 220 g, quartered into 2.5 cm pieces — Raw baby potatoes
• 75 g, cut into 2.5 cm pieces — Raw red bell pepper
• 90 g, trimmed and halved — Raw green beans
• 100 g, left whole — Raw cherry tomatoes
• 13.5 g (1 tbsp), divided — Extra-virgin olive oil
• 5.6 g (2 tsp), finely grated — Raw garlic
• 1.2 g (1/2 tsp) — Smoked paprika
• 15 g (1 tbsp) — Fresh lemon juice
• 1 g (1 tsp) — Dried oregano leaves
• 0.75 g (1/8 tsp), divided — Fine salt

Method

1. 1Mix the garlic-paprika pasteHeat the oven to 425°F. Finely grate all 5.6 g garlic, then stir it with 1.2 g smoked paprika, 15 g lemon juice, 1 g oregano, and 0.375 g salt into a smooth paste.425°FLook for: The ingredients are fully prepared and ready for the next action.
2. 2Cut the chickenCut the chicken and red pepper into 2.5 cm pieces, quarter the potatoes into 2.5 cm pieces, trim and halve the green beans, and leave the cherry tomatoes whole.Look for: The garlic-paprika-lemon paste is smooth, and the potatoes, red pepper, green beans, and tomatoes are evenly cut for roasting.Safety: Use a separate board for raw chicken and wash hands and utensils after contact.
3. 3Start the potatoesToss the potatoes with 6 g olive oil and the remaining 0.375 g salt on a rimmed sheet pan. Spread cut-side down.Look for: The ingredients are fully prepared and ready for the next action.Safety: Use dry oven mitts and keep the hot tray level.
4. 4Roast for 10 minutesRoast for 10 minutes; maintain the stated heat for the full time so the food cooks evenly.10 min · 425°FLook for: The potato cut sides are lightly blistered and beginning to soften.
5. 5Roast the chicken, pepper, beans, and tomatoesToss the chicken, red pepper, green beans, and tomatoes with the remaining 7.5 g olive oil and all of the garlic-paprika-lemon paste. Add them in one layer beside the potatoes.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Roast for 16 to 18 minutesRoast for 16 to 18 minutes, turning the red pepper and green beans once, until the chicken reaches 165°F.18 min · 165°FLook for: The chicken reaches 165°F, the red pepper and green beans are tender-crisp, and the tomatoes are blistered.Safety: Verify 165°F in the thickest chicken piece with a clean food thermometer.
7. 7Rest and plateRest the tray for 3 minutes so the texture can settle before the next action.3 minLook for: The full resting or chilling time is complete.
8. 8Transfer all of the chickenTransfer all of the chicken, potatoes, pepper, green beans, and tomatoes to one plate and spoon over only fully cooked pan juices.Look for: The pan juices cling lightly after resting and the full serving is evenly composed.Safety: Serve promptly or refrigerate within 2 hours.