Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 1 lb (450g) baby potatoes, halved
  • 3 large (300g) carrots, sliced into 1-inch chunks
  • 1 large (150g) red onion, wedged
  • 1 head (200g) broccoli florets
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) lemon juice
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) smoked paprika
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper. Pat chicken thighs completely dry with paper towels.
  2. In an extra-large mixing bowl, toss halved potatoes, carrots, and red onion with 2 tablespoons of olive oil and half of the Herb Roast Blend. Arrange vegetables around the edges of the pan.
  3. Whisk the remaining olive oil, lemon juice, and the rest of the Herb Roast Blend. Rub the mixture generously over the chicken thighs. Place chicken skin-side up in the center of the pan, nestling them slightly on top of the vegetables.
  4. Roast for 30-35 minutes, tossing vegetables halfway through. Chicken is done when the skin is mahogany and the internal temperature reaches 165°F (74°C).
  5. During the last 10 minutes of roasting, scatter broccoli florets into the open spaces on the pan.
  6. Remove from oven and let the meat rest for 5 minutes before serving.