Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lb broccoli florets
  • 2 medium carrots, sliced into coins
  • 1 red bell pepper, chopped into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper. Spread them on the pan and roast for 15 minutes.
  3. Pat the chicken thighs bone-dry with paper towels. In the same bowl, toss the chicken with the remaining olive oil, paprika, oregano, and minced garlic.
  4. Shift the roasting potatoes to the edges of the pan and nestle the chicken thighs in the center. Roast for 20 minutes until the skin begins to brown.
  5. Toss the broccoli, carrots, and bell peppers in any remaining oil from the bowl and scatter them around the chicken on the pan.
  6. Roast for a final 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and broccoli edges are charred. Drizzle with fresh lemon juice immediately upon removal from the oven.