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:

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs bone-dry with paper towels to ensure maximum crispiness.
  2. 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.
  3. 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.
  4. 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.
  5. Tuck lemon slices and rosemary sprigs between the chicken pieces. Roast in the center rack for 20 minutes.
  6. 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.