Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs (4-6 pieces)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 1 large head of broccoli, cut into florets
  • 1/4 cup extra virgin olive oil
  • 1 large lemon, juiced
  • 1 large lemon, sliced into thin rounds
  • 6 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1.5 teaspoons Kosher salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels to ensure the skin becomes crispy rather than steamed.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, Kosher salt, black pepper, and smoked paprika.
  3. Add the cubed potatoes and broccoli florets to the bowl and toss thoroughly to coat with the marinade. Arrange the vegetables on the outer edges of an extra-large rimmed baking sheet.
  4. In the same bowl, toss the chicken thighs in the remaining marinade, ensuring some gets under the skin. Place the chicken in the center of the baking sheet, skin-side up.
  5. Arrange the lemon slices around the chicken and potatoes.
  6. Slide the tray into the oven and bake for 25 minutes until the chicken starts to turn golden.
  7. Quickly pull the tray out, scatter the broccoli florets in the empty spaces, and toss them slightly in the rendered fat. Roast for another 20 minutes until the chicken skin is dark mahogany and the broccoli edges are charred. Use an instant-read thermometer to ensure the chicken has reached an internal temperature of 175°F (80°C) and the potatoes are tender and golden brown.