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Baked Lemon Herb Chicken Thighs with Roasted Broccoli & Potatoes

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Total Time 35 minutes
Servings: 1
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken thighs
  • 2 cups broccoli florets
  • 1 medium potato cubed
  • 1 tbsp olive oil
  • 1 lemon juiced and zested
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss potato cubes with half the olive oil, salt, and pepper on a baking sheet.
  3. Roast potatoes for 10 minutes to get a head start.
  4. Meanwhile, whisk remaining olive oil with lemon juice, lemon zest, garlic, oregano, and paprika.
  5. Toss chicken thighs and broccoli florets in the lemon herb mixture.
  6. Add chicken and broccoli to the baking sheet with the potatoes.
  7. Roast for 20-25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender.
  8. Garnish with fresh parsley if desired and serve hot.

Notes

Buy chicken thighs in family packs and portion/freeze them individually — thighs are typically cheaper per pound than breasts and stay juicier when roasted.