Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, sliced into 1-inch chunks
  • 1 large head of broccoli, cut into florets
  • 1 medium red onion, wedged
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: Lining the pan prevents sticking and makes cleanup a 2 minute job.
  2. In a large mixing bowl, combine the halved potatoes, carrots, and red onion. Drizzle with 2 tablespoons of olive oil and half of the salt, pepper, and dried herbs. Toss until evenly coated.
  3. Pat the chicken thighs dry with paper towels. Rub the remaining olive oil, minced garlic, and remaining spices directly onto the skin and undersides of the chicken. Note: Dry skin is the only way to get that shatter crisp texture.
  4. Spread the seasoned potatoes, carrots, and onions across the baking sheet, leaving space in the center. Nestle the chicken thighs skin side up among the vegetables.
  5. Roast in the oven for 20 minutes. until the chicken skin starts to tighten and brown.
  6. Add the broccoli florets to the pan, tossing them in the rendered chicken fat, and roast for an additional 15 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender.
  7. Remove from oven and let it rest for 5 minutes. Note: Resting allows the juices to redistribute so the meat stays velvety.
  8. Serve immediately with fresh lemon wedges squeezed over the top.