Ingredients:
- 1.5 lb bone-in skin-on chicken thighs (4 pieces)
- 2 tbsp extra virgin olive oil
- 1 lb red potatoes, cubed into 1/2 inch pieces
- 2 large carrots, sliced into 1/4 inch rounds
- 1 red onion, cut into 1-inch wedges
- 1 large head of broccoli, cut into bite-sized florets
- 4 cloves garlic, smashed
- 1.5 tsp sea salt
- 0.5 tsp cracked black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 lemon, sliced into rounds
- 2 fresh rosemary sprigs
Instructions:
- Preheat your oven to 425°F (220°C). Pat the chicken thighs bone-dry with paper towels to ensure maximum crispiness.
- In a large bowl, toss the potatoes, carrots, and onions with 1 tablespoon of olive oil, half of the salt, and half of the pepper.
- In a small bowl, combine smoked paprika, garlic powder, and oregano. Rub chicken with the remaining tablespoon of olive oil and the spice blend, applying under the skin where possible.
- Spread the seasoned root vegetables across a large rimmed sheet pan in a single layer. Place chicken thighs skin-side up on top of the vegetables.
- Tuck lemon slices and rosemary sprigs between the chicken pieces. Roast in the center rack for 20 minutes.
- Add the broccoli florets to the pan, nestling them into the gaps. Roast for an additional 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is mahogany-colored.