Sheet-Pan Lemon Herb Chicken Thighs with Potatoes & Broccoli

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 8 (about 3 lb) bone-in, skin-on chicken thighs
• 1 1/2 lb baby Yukon gold potatoes, halved
• 1 large head (about 5 cups) broccoli florets
• 1/4 cup olive oil
• 2 lemons
• 5 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the chicken thighs thoroughly dry with paper towels so the skin crisps.
2. 2In a large bowl whisk together olive oil, juice and zest of 1 lemon, minced garlic, oregano, thyme, paprika, salt, pepper, and optional red pepper flakes.
3. 3Add the halved potatoes to the bowl and toss until well coated. Spread them cut-side down on one half of the sheet pan. Nestle the chicken thighs skin-side up among and the potatoes, brushing any remaining marinade over the chicken.
4. 4Roast for 25 minutes. Meanwhile, cut the second lemon into thin wedges and toss the broccoli florets with a drizzle of olive oil and salt.
5. 5After 25 minutes, remove the pan, scatter the broccoli and lemon wedges the chicken and potatoes in a single layer, and return to the oven.
6. 6Continue roasting 15–18 minutes more until the chicken skin is deep golden and crispy, an instant-read thermometer in the thickest part of a thigh reads 175°F, potatoes are fork-tender, and broccoli edges are charred.
7. 7If the chicken skin needs extra color, switch the oven to broil for the final 1–2 minutes, watching closely so nothing burns.
8. 8Rest the pan 5 minutes out of the oven. Squeeze the roasted lemon wedges over everything, sprinkle with fresh parsley, and serve family-style straight from the sheet pan.