Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 1 lb broccoli florets, chopped into 1-inch chunks
  • 1 red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 lemon, halved

Instructions:

  1. Preheat your oven to 425°F (220°C). Use a paper towel to pat the chicken thighs completely dry.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, oregano, paprika, salt, and pepper.
  3. Toss the halved potatoes and onion wedges into the herb oil until thoroughly coated, then spread them out to the edges of a rimmed baking sheet.
  4. Place the chicken thighs in the center of the pan, skin-side up, and brush the remaining herb oil over the skin.
  5. Squeeze the juice of half a lemon over the vegetables and place the other lemon half, cut-side up, on the pan.
  6. Roast for 30 minutes. Remove the pan, give the vegetables a quick toss, and roast for another 10-15 minutes.
  7. Ensure the chicken internal temperature reaches 165°F (74°C) and the skin is deeply browned before removing from the oven. Let the meat rest before serving.