This one-pan chicken dinner is a weeknight hero — minimal prep, minimal cleanup, maximum flavor. Everything roasts together on a single sheet pan.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 lemon, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp each: dried oregano, thyme, paprika
- Salt and pepper to taste
Instructions
Step 1: Preheat oven to 425°F. Toss potatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast 10 minutes.
Step 2: Season chicken thighs with spices and remaining olive oil. Nestle chicken skin-side up among potatoes. Add lemon slices. Roast 15 minutes.
Step 3: Add broccoli to the pan. Roast 10 more minutes until chicken reaches 165°F and skin is crispy.
Step 4: Squeeze roasted lemon over everything. Let rest 5 minutes.
Serves 4. Total time: 30 minutes active, 35 minutes total. Leftovers reheat beautifully for lunch.
