Ingredients
Scale
- 1.5 lb (700 g) boneless, skin-on or skinless chicken thighs
- 1 lb (450 g) baby potatoes, halved
- 2 cups (200 g) broccoli florets
- 1 medium red onion, cut into wedges
- 3 tbsp extra-virgin olive oil, divided
- Zest and juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or use a rimmed baking sheet.
- Toss potatoes with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread cut-side down on the sheet pan and roast for 15 minutes.
- Meanwhile, whisk remaining oil, lemon juice and zest, garlic, paprika, oregano, thyme, red pepper flakes, and remaining salt and pepper in a bowl. Add chicken and toss to coat.
- After 15 minutes, add chicken pieces and onion wedges to the sheet pan, arranging skin-side up if using skin-on chicken. Return to oven and roast for 10 minutes.
- Add broccoli florets to the pan, toss briefly with pan juices, and roast another 8–12 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
- Rest chicken for 5 minutes, sprinkle with parsley, and serve warm.
Notes
Use a thermometer to ensure chicken is cooked to safe doneness. For best results, cut potatoes into uniform pieces to cook evenly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sheet-pan roasting
- Cuisine: American
- Diet: Gluten Free, Dairy Free