Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 1 head broccoli florets
  • 1 whole lemon, sliced into rounds

Instructions:

  1. Whisk together the olive oil, lemon juice, zest, garlic, and dried herbs in a bowl.
  2. Toss the chicken thighs in half of the marinade, ensuring the skin is fully coated.
  3. Scatter the halved potatoes, carrots, and red onion across a large rimmed sheet pan.
  4. Drizzle the remaining marinade over the vegetables and toss until evenly coated.
  5. Nestle the marinated chicken thighs among the vegetables, skin-side up.
  6. Roast in a preheated 400°F (200°C) oven for 20 minutes.
  7. Quickly add the broccoli florets to the open spaces on the pan.
  8. Return to the oven for another 20–25 minutes until the chicken skin is golden brown and internal temperature reaches 165°F (74°C).