One-Pan Lemon Herb Roasted Chicken and Veggies

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1½ lb potatoes, quartered
• 1 lb broccoli florets
• 1 lemon, sliced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss chicken thighs, quartered potatoes, and broccoli florets with olive oil, oregano, thyme, garlic powder, salt, and pepper until evenly coated.
3. Arrange the chicken and vegetables in a single layer on the prepared baking sheet. Place lemon slices among the chicken and vegetables.
4. Roast for 30-35 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly caramelized.
5. If desired, broil for the last 2-3 minutes for extra crispy chicken skin.
6. Garnish with fresh parsley, if using, and serve immediately.