Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 lb Yukon Gold potatoes
  • 2 large carrots
  • 1 large red bell pepper
  • 2 cups broccoli florets
  • 1 small red onion

Instructions:

  1. Preheat your oven to 425°F. This high temperature is crucial for searing the chicken and caramelizing the vegetables simultaneously. While that's heating, grab your 1.5 lbs of chicken thighs and pat them bone dry with paper towels.
  2. In a small jar or bowl, whisk together the 3 tbsp olive oil, 1 tbsp lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper. Note: Mixing the spices into the oil first prevents them from clumping on one piece of chicken.
  3. Toss the 1 lb cubed potatoes and sliced carrots in a bowl with half of the marinade. Spread them onto the sheet pan and roast for 10 minutes until the edges just start to soften.
  4. Move the semi roasted roots to the sides of the pan and place the chicken thighs in the center. Brush the chicken with the remaining marinade.
  5. Add the chopped bell pepper, red onion wedges, and 2 cups of broccoli florets to the pan. Note: We add these later because they cook faster than the potatoes.
  6. Return the pan to the oven and bake for another 20 minutes until the chicken reaches 165°F and the broccoli tips are charred.
  7. Listen for a distinct sizzling sound when you pull the pan out; this means the fat is still rendering and the textures are set.
  8. Let the pan sit on the counter for 5 minutes before serving. Note: This allows the juices in the chicken to redistribute so they don't run out when you cut into it.