Sheet Pan Chicken Thighs with Potatoes & Broccoli
Ingredients:
- 1# chicken thighs, bone in and skin on
- 1# baby potatoes
- 1 1/2 Tbsp olive oil, divided
- 1/2 tsp paprika
- 1 tsp garlic powder, onion powder, thyme, rosemary
- 3/4 tsp salt
- 1/4 tsp pepper
- Pinch cayenne, optional
- 1 broccoli bunch
- zest of 1 lemon, to serve
- lemon wedges, to serve
Instructions:
- Place baking sheet in oven and preheat to 500°F for at least 15 minutes.
- Combine the chicken and potatoes in a bowl. Use your hands to toss the chicken and potatoes with the oil and spices, mixing until everything is evenly coated.
- Pull the hot pan out of the oven and place chicken skin-side down. Scatter the potatoes around the chicken.
- Return to oven, immediately heat to 425F. Roast for 15 minutes.
- Toss broccoli in a clean mixing bowl with 1/2 tablespoon of olive oil and season with salt.
- Remove pan from oven, use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken.
- Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh.
- Rest chicken thighs for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon zest, then serve with lemon wedges
