Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Position an oven rack in the center of the oven. Get a large, heavy-duty, rimmed baking sheet ready.
- In a large mixing bowl, combine the halved baby potatoes, chopped carrots, and red onion wedges. Drizzle with about 2 tablespoons of the olive oil. Sprinkle with half of the dried rosemary, half of the dried thyme, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Scatter the whole peeled garlic cloves among the vegetables.
- Pat each chicken thigh thoroughly dry on all sides with paper towels. This step is important for crispy skin.
- In the same large bowl, place the dried chicken thighs. Drizzle with the remaining 2 tablespoons of olive oil. In a small separate bowl, whisk together the remaining dried rosemary, dried thyme, smoked paprika, garlic powder, onion powder, about 1 ½ teaspoons of kosher salt, and about ½ teaspoon of freshly ground black pepper. Sprinkle this seasoning mixture over the chicken thighs and rub it in, getting some seasoning under the skin.
- Nestle the seasoned chicken thighs, skin-side up, amongst the vegetables on the baking sheet. Leave space between each piece of chicken.
- Place the baking sheet into the preheated oven and roast for 25-30 minutes.
- Carefully remove the baking sheet from the oven. Scatter the broccoli florets around the chicken and other vegetables. Gently toss them in the pan drippings.
- Return the baking sheet to the oven and continue to roast for another 20-25 minutes. The dish is done when the chicken skin is golden-brown and crispy, and the internal temperature reaches 165°F (74°C). The potatoes should be easily pierced with a fork.
- Remove the baking sheet from the oven. Let the chicken rest on the pan for 5-10 minutes. Before serving, grate fresh lemon zest over the chicken and vegetables and sprinkle with chopped parsley. Serve with lemon wedges.
Nutrition
Notes
Using bone-in, skin-on chicken thighs is key for moisture and flavor in this sheet pan meal. If you do not have a large enough pan, use two smaller pans to avoid crowding, which causes steaming instead of roasting.