Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 lb Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 head broccoli, cut into florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Dry the chicken. Use paper towels to pat the thighs completely dry. Note: Damp skin will steam, not crisp.
  2. Season potatoes. In a bowl, toss your 450g of cubed potatoes with 30ml olive oil, garlic powder, and oregano.
  3. First roast. Spread the potatoes on one side of the baking sheet. Roast at 218°C (425°F) for 15 minutes.
  4. Prep the meat. Rub the thighs with 15ml olive oil, salt, and pepper.
  5. Position chicken. Move the pre roasted potatoes to the edges of the pan and place the chicken in the center, skin side up.
  6. Second roast. Return the pan to the oven for 20 minutes.
  7. Add broccoli. Tuck the broccoli florets into the remaining open spaces. Roast for 10-15 minutes until the chicken hits 85°C (185°F) and broccoli edges are charred.
  8. The finish. Remove from oven and immediately garnish with minced garlic, parsley, and lemon wedges.