Ingredients
2lbschicken thighs,bone in and skin on
1lbbaby potatoes,(or small waxy potatoes), marble-sized, cut into bite sized pieces
1tbspolive oil,divided
½tsppaprika,(sweet, hot, or smoked)
1tspgarlic granules,or garlic powder
1tsponion granules,or onion powder
¾tspsalt
¼tsppepper
a pinch of cayenne,optional
1½lbsbroccoli,cut into small florets
1zest of lemon,to serve
mince chives,to serve
lemon wedges,to serve
Preparation
Place baking sheet in oven and preheat to 500 degrees F for at least 15 minutes.
Combine the chicken and potatoes in a bowl. Sprinkle with ½ tablespoon of oil, paprika, garlic granules, onion granules, ½ teaspoon of the salt, pepper, and cayenne.
Use hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated.
Pull the hot pan out of the oven and place the chicken skin-side down. Scatter the potatoes around the chicken. Place the pan with the chicken and potatoes in the oven. and immediately lower the heat to 425 degrees F.
Roast for 15 minutes.
Toss the broccoli in a clean mixing bowl with the remaining ½ tablespoon of olive oil and sprinkle with the remaining ¼ teaspoon salt. Remove the pan from the oven (and close the oven door so the heat doesn’t escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken.
Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165 degrees F in the thickest part of the thigh. The potatoes and broccoli should also be tender.
Rest chicken thighs for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon zest and chives, then serve with lemon wedges
