3.5 pounds firm mixed veggies, cut into 1inch pieces (The best vegetables for roasting are potatoes, sweet potatoes, carrots, whole mushrooms, onions, brussels sprouts, cauliflower, butternut squash, broccoli, and bell peppers.)
2 large boneless organic chicken breasts, cut into 1-inch pieces
1/4 cup olive oil
2 teaspoons garlic powder
2 teaspoons paprika
Dash of red pepper
1/2 teaspoon sea salt or pink Himalayan salt
¼ teaspoon ground black pepper
¼ cup rosemary and thyme, chopped.
Preheat oven to 425 degrees.
Add mixed vegetables and chicken, dividing between 2 sheet pans.
Drizzle with oil and sprinkle with spices, rosemary, and thyme. Stir well to mix.
Bake for 30 minutes; remove from the oven and let the chicken and vegetables rest for 5 minutes; serve warm.