Ingredients:

  • 1.5 lbs chicken thighs (bone-in, skin-on) or chicken breast (boneless, cut into 1.5-inch chunks)
  • 1 lb baby Yukon Gold potatoes, halved
  • 12 oz broccoli florets
  • 2 medium bell peppers, de-seeded and sliced into thick strips
  • 1 large red onion, cut into 1-inch wedges
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken extremely dry with paper towels to ensure maximum crispiness.
  2. In a small bowl, whisk together the melted butter, olive oil, minced garlic, dried oregano, dried thyme, lemon juice, salt, and pepper until the mixture is emulsified and opaque.
  3. In a large mixing bowl, combine the chicken, halved potatoes, sliced peppers, and red onion wedges. Pour 3/4 of the garlic butter mixture over the ingredients and toss until evenly coated.
  4. Spread the mixture onto a large rimmed baking sheet in a single layer, ensuring chicken pieces are skin-side up and not crowded.
  5. Place the pan in the center rack and roast for 15 minutes. Remove the pan briefly, toss the broccoli florets with the remaining garlic butter, and add them to the pan.
  6. Roast for an additional 15 minutes or until the chicken reaching an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  7. Let the pan rest for 5 minutes before serving to allow juices to redistribute.