Sheet Pan Chicken Thighs

Prep Time: 10 min | Cook Time: 35 min | Servings: 4

Ingredients

• 8 bone-in skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat oven to 425F
2. Toss potatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan
3. Season chicken thighs with garlic powder, paprika, Italian seasoning, salt, and pepper
4. Nestle chicken skin-side up among the potatoes
5. Roast for 20 minutes
6. Add broccoli to the pan, drizzle with remaining olive oil
7. Roast 15 more minutes until chicken skin is crispy and internal temp reaches 165F

Notes

• Pat chicken dry for crispier skin
• Swap vegetables for whatever you have on hand