Name: Sheet Pan Lemon Herb Chicken Thighs with Roasted Potatoes and Broccoli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (approx. 800g / 1.75 lbs total), trimmed of excess fat; 680g (1.5 lbs) baby potatoes (such as creamer or small Yukon Gold), quartered (or halved if very small); 450g (1 lb) broccoli florets, cut into bite-sized pieces; 1 large lemon, zested and then halved for juice; 6 cloves garlic, peeled and lightly smashed; 3 tablespoons (45ml) extra-virgin olive oil, divided, plus more for drizzling; 1.25 teaspoons (7.5g) Diamond Crystal kosher salt, divided (or 0.6 teaspoon fine sea salt); 0.75 teaspoon (2g) freshly ground black pepper, divided; 1 tablespoon fresh rosemary, finely chopped (from 2 sprigs); 1 tablespoon fresh thyme leaves, picked (from 4-5 sprigs); 2 tablespoons fresh parsley, finely chopped, for garnish; Additional fresh lemon wedges, for garnish

Magic Sous

Sheet Pan Lemon Herb Chicken Thighs with Roasted Potatoes and Broccoli — Magic Sous