Start by washing and patting dry the chicken and all vegetables. Cut the chicken into evenly sized bite-sized pieces so they cook at the same rate. Chop the vegetables (broccoli, carrots, zucchini, and bell peppers) into similar-sized chunks as well. Keeping everything uniform helps ensure even roasting and prevents some pieces from overcooking while others remain underdone.

Transfer the chicken and vegetables into a large mixing bowl. Drizzle the olive oil over everything, then add the garlic powder, paprika, salt, black pepper, and any additional spices you’re using. Using clean hands or a spatula, toss everything thoroughly until each piece is evenly coated with oil and seasoning. Make sure no dry spots remain so the flavor is balanced in every bite.

Line a large baking tray with parchment paper or lightly grease it. Spread the chicken and vegetables out in a single, even layer across the tray. Avoid overcrowding — if the pieces are too close together, they will steam instead of roast, which affects texture and flavor.

Place the tray into a preheated oven at 200°C. Let it roast for about 25–30 minutes. This high temperature helps the chicken cook through while giving the vegetables a slightly caramelized, roasted finish.

About halfway through the cooking time (around 12–15 minutes), remove the tray from the oven carefully and use tongs or a spatula to flip and stir everything. This ensures even browning on all sides and prevents sticking.

Return the tray to the oven and continue cooking until the chicken is fully cooked and no longer pink in the center, and the vegetables are tender with slightly crisp edges. You can check the chicken by cutting into a piece — it should be juicy and white inside.

Once done, remove the tray from the oven and let it rest for a couple of minutes. Serve warm, optionally with a squeeze of fresh lemon juice or a sprinkle of herbs for added freshness and flavor.