Ingredients:

  • 1.75 lb bone-in skin-on chicken thighs
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 large carrots, peeled and sliced into 1/2-inch rounds
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into thick wedges
  • 2 cups broccoli florets
  • 4 tbsp extra virgin olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
  2. In a small bowl, combine salt, pepper, paprika, and garlic powder. Rub chicken with 1 tablespoon of olive oil, then apply the seasoning mix under and over the skin.
  3. In a large mixing bowl, toss potatoes, carrots, onions, and bell peppers with 3 tablespoons of olive oil, minced garlic, rosemary, and thyme.
  4. Arrange the seasoned vegetables in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on the pan, ensuring no ingredients are stacked to allow for airflow.
  5. Roast for 20 minutes. Add the broccoli florets to the pan, tossing them quickly in the pan juices, and roast for an additional 15 minutes or until chicken reaches an internal temperature of 165°F (74°C).
  6. Garnish with lemon zest before serving.