👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C).
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2
In a large bowl, combine the chicken thighs, quartered potatoes, broccoli florets, red onion wedges, and minced garlic.
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3
Drizzle with olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper. Toss everything together until well coated.
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4
Spread the mixture in a single layer on a large sheet pan. Ensure not to overcrowd; use two pans if necessary for optimal roasting.
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5
Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C), the potatoes are tender, and the broccoli has slightly charred edges.
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6
Garnish with fresh parsley before serving.
💡 Notes
For extra crispy potatoes, you can spread them on the pan first and roast for 10 minutes before adding the chicken and broccoli. Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe pairs wonderfully with a simple side salad.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
38g
Total Fat
18g
Saturated Fat
4g
Carbs
28g
Fiber
5g
Sugar
3g
Sodium
380mg
Cholesterol
110mg
