Crispy Skinned Chicken Thighs with Rosemary Roasted Potatoes & Broccoli

Name: Crispy Skinned Chicken Thighs with Rosemary Roasted Potatoes & Broccoli
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 chicken thighs (boneless, skinless); 1.5 pound Yukon Gold potatoes (cut into 1-inch cubes); 1 head broccoli (cut into florets); 3 tablespoon olive oil; 1 tablespoon fresh rosemary (chopped); 1.5 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 lemon (wedges, for serving)

Flavorful chicken thighs with perfectly crispy skin, roasted alongside tender rosemary potatoes and crisp broccoli, all on one sheet pan for easy cooking and cleanup.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.42/serving

Dietary

Dairy-Free
Egg-Free
Nut-Free
Gluten-Free
Low-Saturated-Fat
High-Protein
Low-Sugar
Low-Calorie

Ingredients

6 chicken thighs (boneless, skinless)
1.5 pound Yukon Gold potatoes (cut into 1-inch cubes)
1 head broccoli (cut into florets)
3 tablespoon olive oil
1 tablespoon fresh rosemary (chopped)
1.5 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
1 lemon (wedges, for serving)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the cubed Yukon Gold potatoes, 1 1/2 tablespoons olive oil, 1 teaspoon fresh rosemary, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
Spread the seasoned potatoes in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.
While the potatoes roast, pat the chicken thighs dry. In the same large bowl (no need to wash), toss the chicken thighs with the remaining 1 1/2 tablespoons olive oil, 1 teaspoon fresh rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure to get under the skin for flavor if using skin-on chicken.
After the potatoes have roasted for 15 minutes, add the chicken thighs and broccoli florets to the other half of the baking sheet. Toss the broccoli with a small drizzle of olive oil, salt, and pepper if desired.
Return the baking sheet to the oven and roast for another 25-30 minutes, or until the chicken thighs are cooked through (internal temperature reaches 165°F / 74°C), the potatoes are fork-tender and lightly browned, and the broccoli is crisp-tender.
Serve immediately with lemon wedges on the side for squeezing over the chicken and vegetables.

Notes

You can prepare the potatoes and chicken with seasoning ahead of time and store them in separate containers in the refrigerator, then combine on the baking sheet for quicker assembly at dinner time.

Nutrition (per serving)

Calories: 337
Protein: 31.8 g
Carbohydrates: 25.9 g
Fat: 14.6 g
Fiber: 3.4 g
Sodium: 539 mg
Saturated Fat: 2.9 g
Sugar: 1.7 g
Cholesterol: 119 mg