Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved or quartered
  • 3 large carrots, peeled and sliced into rounds
  • 1 head broccoli, cut into bite-sized florets
  • 4 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, halved

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together 3 tbsp of olive oil, minced garlic, oregano, paprika, salt, and pepper.
  3. Pat the chicken thighs dry with paper towels. Add chicken, potatoes, and carrots to the bowl and toss until fully coated in the seasoning blend.
  4. Arrange the chicken thighs on the pan, skin-side up, leaving at least one inch of space between pieces. Scatter the potatoes and carrots around the chicken.
  5. Roast in the oven for 20 minutes.
  6. Remove the pan briefly to add broccoli florets to the open spaces, drizzling them with the remaining 1 tbsp of olive oil and a pinch of salt.
  7. Return the pan to the oven and roast for another 15–20 minutes until the chicken reaches an internal temperature of 175°F (79°C) and broccoli edges are charred.
  8. Remove from oven, squeeze the fresh lemon juice over the meal, and let rest for 5 minutes before serving.