Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 1 medium red onion, cut into thick wedges
  • 1 head broccoli florets
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, oregano, paprika, salt, pepper, and lemon juice.
  3. Add the chicken thighs, halved potatoes, carrots, and onion wedges to the bowl. Toss thoroughly until every surface is coated in the herb oil.
  4. Spread the chicken and root vegetables across the prepared sheet pan, ensuring chicken thighs are skin-side up and not touching, and vegetables are arranged in the gaps without overlapping.
  5. Slide the pan into the center rack of the oven and roast for 15 minutes.
  6. Remove the pan and scatter the broccoli florets around the chicken, tossing them quickly in the pan juices.
  7. Return to the oven and roast for another 15–20 minutes until the chicken skin is mahogany colored and the vegetables are tender.