Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 1 cup sweet potatoes, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the halved baby potatoes and cubed sweet potatoes with 2 tbsp of olive oil and half of the seasoning blend (garlic powder, paprika, oregano, salt, and pepper). Spread them across the pan, leaving one-inch gaps for the chicken.
  3. Pat the chicken thighs completely dry with paper towels. Rub each thigh with 1 tbsp of olive oil, then coat generously with the remaining seasoning blend, ensuring the rub gets underneath the skin.
  4. Nestle the chicken thighs skin-side up into the gaps between the vegetables and roast in the center rack for 20 minutes.
  5. Remove the pan and scatter the broccoli florets around the chicken, tossing them lightly in the rendered chicken fat already on the pan. Return to the oven for another 20–25 minutes.
  6. Verify chicken is done using a meat thermometer (internal temperature of 175°F/80°C). Turn on the broiler for 2-3 minutes for a final deep mahogany finish.
  7. Drizzle with fresh lemon juice immediately before serving.