Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 3 cups broccoli florets
  • 2 large carrots, sliced into 1-inch chunks
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • 1 lemon, halved

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a heavy-duty rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels to ensure a crispy skin.
  3. In a large mixing bowl, toss the halved baby potatoes and sliced carrots with 1 tbsp olive oil and half of the seasoning blend (salt, pepper, garlic powder, oregano, smoked paprika, and onion powder).
  4. Rub the remaining olive oil and the rest of the seasoning blend (salt, pepper, garlic powder, oregano, smoked paprika, and onion powder) directly under and over the chicken skin.
  5. Spread the potatoes and carrots on the parchment-lined pan, leaving space for the chicken.
  6. Nestle the chicken thighs skin-side up among the vegetables and roast for 20 minutes.
  7. Open the oven and add the broccoli florets to the open spaces on the pan, tossing them in the rendered chicken fat.
  8. Roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are caramelized.
  9. Squeeze the juice from one lemon half over the pan and garnish with lemon slices before serving.