Sheet Pan Lemon Garlic Chicken with Roasted Broccoli and Baby Potatoes

• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 ½ pounds baby potatoes, halved
• 4 cups broccoli florets
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
2. In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, half the minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them evenly on one side of the sheet pan.
3. In the same bowl, combine the chicken thighs with 2 tablespoons olive oil, remaining minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, remaining salt, pepper, and red pepper flakes if using. Mix well to coat the chicken evenly.
4. Place the seasoned chicken thighs skin-side up on the other half of the sheet pan, arranging them so they don't overlap.
5. Roast the chicken and potatoes in the preheated oven for 20 minutes.
6. Remove the sheet pan from the oven, add the broccoli florets tossed lightly with a little olive oil, salt, and pepper around the potatoes and chicken. Return to the oven and roast for an additional 15 minutes, or until chicken is cooked through (internal temperature of 165°F / 74°C) and potatoes are tender.
7. For crispier skin, switch the oven to broil for 2-3 minutes, watching carefully to avoid burning.
8. Remove from oven and garnish with freshly chopped parsley before serving.

Chef tips

• If you don’t have baby potatoes, use diced Yukon gold or red potatoes, adjusting cooking time to ensure tenderness.
• Use bone-in, skin-on chicken thighs for the best flavor and juiciness. Boneless thighs can be used but may cook faster—reduce cooking time accordingly.
• To save time, prep the garlic and lemon zest the night before and keep them refrigerated until cooking.
• Make sure to spread everything evenly and avoid overcrowding the pan to ensure even roasting and crispiness.