Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken thighs and/or drumsticks (about 4-6 pieces)
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 large red onion, cut into wedges
  • 2 carrots, peeled and chopped into 1-inch (2.5 cm) pieces
  • 1 head of broccoli, cut into florets
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges (for serving)
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes, red onion, and carrots in the large bowl with 1 tbsp olive oil, salt, and pepper.
  2. In a small bowl, combine rosemary, thyme, garlic powder, smoked paprika, red pepper flakes (if using), salt, and pepper. Pat the chicken pieces dry with paper towels. Rub the seasoning mixture all over the chicken, ensuring it's evenly coated under and over the skin.
  3. Spread the prepped veggies in a single layer on the baking sheet. Place the seasoned chicken pieces on top of the veggies, ensuring they aren’t overcrowded.
  4. Roast for 30 minutes.
  5. Toss broccoli florets with the remaining 1 tbsp of olive oil, and arrange amongst the other vegetables on the sheet pan.
  6. Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the juices run clear when pierced with a fork. The veggies should be tender and slightly browned.
  7. Let the chicken rest for 5 minutes before serving. Squeeze lemon wedges over the chicken and veggies before serving.