Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 600g / 1.3 lbs)
  • 2 tablespoons olive oil (30ml)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 red onion, cut into wedges
  • 2 carrots, peeled and chopped into 1-inch pieces
  • 2 bell peppers (any colour), seeded and chopped into 1-inch pieces
  • 1 lb (approx. 450g) baby potatoes, halved or quartered if large
  • 1 head of broccoli, cut into florets
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper.
  2. Place chicken thighs in a large bowl and pour the marinade over them. Toss to coat evenly and let sit for at least 15 minutes (or up to 2 hours in the fridge).
  3. In the same large bowl (no need to wash it!), toss the red onion, carrots, bell peppers, and potatoes with olive oil, salt, and pepper.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Place the marinated chicken thighs on top of the vegetables, distributing them evenly.
  5. Roast in a preheated oven at 400°F (200°C) for 30 minutes.
  6. Remove the baking sheet from the oven, add the broccoli florets to the pan, and toss lightly with the pan juices.
  7. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. The chicken skin should be nicely browned and crispy.
  8. Let the chicken and vegetables rest for a few minutes before serving.