Name: Sheet Pan Lemon Herb Roasted Chicken Thighs with Potatoes and Broccoli
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (approximately 900g / 2 lbs total), trimmed of excess skin and fat; 700g (1.5 lbs) red or Yukon Gold potatoes, scrubbed clean and quartered (smaller pieces if desired for crispier results); 450g (1 lb) fresh broccoli, cut into bite-sized florets (stems can be peeled and sliced if desired); 1 large lemon, zested and then halved (one half for juice, the other for wedges); 3 tablespoons (45ml) extra virgin olive oil; 1.5 teaspoons (9g) Diamond Crystal kosher salt (or 0.75 teaspoon fine sea salt), divided; 0.5 teaspoon (1g) freshly ground black pepper, divided; 1.5 teaspoons (3g) dried rosemary, crushed between your fingers for better aroma release; 1.5 teaspoons (3g) dried thyme; 1 teaspoon (3g) garlic powder; For garnish: 2 tablespoons (8g) fresh parsley, roughly chopped; 1 lemon wedge per serving (from the other half lemon)

Magic Sous

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