Sheet Pan Chicken Thighs with Baby Broccoli and Smashed Potatoes

Ingredients

For the potatoes:

• 2 pounds baby yellow potatoes
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper, more to taste

For the chicken:

• 1 pound boneless skinless chicken thighs, fat trimmed
• 1 Tablespoons minced fresh parsley
• 1 teaspoons olive oil
• 1/2 Tablespoon Dijon mustard
• 1/2 teaspoon lemon zest (from 1 lemon)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the baby broccoli

• 1 bunch baby broccoli, washed and dried
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

To finish:

• Fresh lemon juice from 1/2 a lemon

Instructions

1. Place rimmed baking sheet in oven and preheat to 425ºF.
2. Microwave potatoes in a microwave safe bowl, covered in water, for 8-10 minutes, or until fork tender but still firm (soft enough to smash/flatten). Let cool for 5 minutes and then carefully drain. You can also boil them if you'd prefer, but this does increase the cook/prep time.
3. Remove baking sheet from oven and line with parchment. 
4. Carefully smash/flatten potatoes with masher or a fork and arrange on baking sheet.
5. Drizzle potatoes with olive oil, salt and pepper.
6. In a small bowl, mix together parsley, olive oil, mustard, lemon zest, garlic powder, salt and pepper. 
7. Add chicken thighs to bowl of marinade and toss to coat.
8. Arrange chicken thighs on baking sheet and bake for 15 minutes.
9. Mix broccoli with olive oil, salt and pepper.
10. Remove pan from oven and add broccoli in a single layer, if possible.
11. Bake for an additional 10 minutes or until beans and potatoes are cooked and internal temperature of chicken reaches 165ºF.
12. If desired, broil for 3-4 minutes on high to brown potatoes and make them extra crispy. Watch carefully to prevent burning!
13. Squeeze with lemon juice (as much or as little as you like, alternately, you could serve it with lemon wedges). Serve immediately for best flavor and texture.