Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 cups broccoli florets
  • 1 large lemon, half sliced and half juiced
  • 4 cloves garlic, smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1.5 tsp coarse sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Whisk the olive oil, lemon juice, smoked paprika, oregano, garlic powder, salt, and pepper in a small bowl.
  3. Toss the halved potatoes and smashed garlic in a large bowl with half of the spice mixture.
  4. Spread the potatoes onto the sheet pan, ensuring they are cut side down. Roast 15 mins until they start to soften.
  5. Coat the chicken thighs thoroughly with the remaining spice rub, getting under the skin if possible. Nestle the chicken thighs onto the sheet pan among the potatoes.
  6. Add the broccoli florets and lemon slices to the pan, tucking them into the open spaces.
  7. Bake everything for another 25 minutes until the chicken skin is dark gold and crackling. The chicken should reach an internal temperature of 165°F (74°C) and potatoes are fork-tender.
  8. Rest the meat for 5 minutes before garnishing with fresh parsley and serving.