Ingredients:

  • 5 lbs (680 g) Boneless, Skinless Chicken Thighs
  • 1 lb (450 g) Baby Potatoes, halved or quartered
  • 3 medium Carrots, peeled and sliced into 1-inch pieces
  • 1 medium Red Onion, cut into large wedges
  • 3 cups (300 g) Broccoli Florets
  • 1/4 cup (60 ml) Olive Oil, divided
  • 2 tbsp (30 ml) Fresh Lemon Juice
  • 4 cloves Garlic, finely minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 5 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, divided
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a half-sheet pan with parchment paper or foil. Cut the chicken thighs into large, uniform 1.5-inch (4 cm) chunks. Chop potatoes, carrots, and onion wedges as specified. In a large mixing bowl, combine 2 tbsp of the olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper. Add the potatoes, carrots, and onion wedges. Toss well until coated.
  2. Spread the seasoned hardy vegetables (potatoes, carrots, onion) onto the prepared sheet pan in a single layer. Place the pan in the preheated oven and roast for 15 minutes to give the denser vegetables a head start.
  3. While the roots are roasting, create the marinade: combine the remaining olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, remaining salt, and pepper in the mixing bowl. Whisk briefly. Add the chicken chunks and toss until thoroughly coated. Add the broccoli florets to the same bowl and toss them with the remaining marinade.
  4. After the initial 15-minute roast, carefully remove the sheet pan from the oven. Push the partially cooked vegetables to one side. Add the seasoned chicken chunks and broccoli florets, ensuring everything is spread out in a single layer without crowding the pan. Return the pan to the oven and roast for an additional 20–25 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender and caramelized.
  5. Remove the pan from the oven and allow the dish to rest for 5 minutes. Sprinkle liberally with fresh chopped parsley before serving.