Sheet Pan Chicken with Roasted Broccoli and Potatoes

Ingredients

• 2 pounds chicken thighs, bone-in and skin on
• 1 pound marble-sized baby potatoes
• 1 tablespoon olive oil, divided
• 1/2 teaspoon paprika
• 1 teaspoon garlic granules, or garlic powder
• 1 teaspoon onion granules, or onion powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• A pinch of cayenne, optional
• 1 1/2 pounds broccoli, cut into small florets
• Zest of 1 lemon, to serve
• Mince chives, to serve
• Lemon wedges, to serve

Directions

1. Set a baking sheet in the oven, then preheat to 500F for at least 15 minutes. While it heats, put the chicken and potatoes in a bowl. Add 1/2 tablespoon of oil, the paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne.
2. Get in there with your hands and turn the chicken and potatoes through the oil and spices until everything is nicely and evenly coated.
3. Carefully take the hot pan out of the oven and arrange the chicken on it skin-side down. Tuck the potatoes around the chicken, then slide the pan back into the oven and immediately reduce the temperature to 425F.
4. Roast for 15 minutes. Meanwhile, put the broccoli in a clean mixing bowl, toss it with the remaining 1/2 tablespoon of olive oil, and season it with the remaining 1/4 teaspoon salt. Take the pan out of the oven, closing the oven door to keep the heat in, and use tongs to turn the chicken and potatoes. Add the broccoli to the pan, spreading it around the chicken.
5. Return the pan to the oven and roast for another 15 to 20 minutes, until the chicken is cooked through and reads at least 165F in the thickest part of the thigh. The potatoes and broccoli should be tender, too. Let the chicken thighs rest for 5 minutes before serving. Finish everything on the sheet pan with lemon zest and chives, and serve with lemon wedges.