Ingredients:

  • 1 lb (454g) Baby Potatoes, halved or quartered
  • 1 Large Head of Broccoli, cut into bite-sized florets
  • 1 tbsp Extra Virgin Olive Oil (15 ml)
  • Salt and Black Pepper to taste
  • 1.5 lbs (680g) Boneless, Skinless Chicken Thighs, trimmed of excess fat
  • 3 tbsp Extra Virgin Olive Oil (45 ml)
  • 1/4 cup (60 ml) Fresh Lemon Juice (from about 2 lemons)
  • 6-8 Cloves Garlic, minced
  • 1 tsp Dried Oregano (5 ml)
  • 1 tsp Dried Thyme (5 ml)
  • 1/2 tsp Red Pepper Flakes (2.5 ml) (optional)
  • 1 tsp Salt (5 ml), or to taste
  • 1/2 tsp Black Pepper (2.5 ml), freshly ground
  • 1 Lemon, sliced into rounds
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Place oven rack in the middle position. Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on half of the baking sheet.
  2. Roast potatoes for 15 minutes.
  3. While the potatoes roast, whisk together the remaining olive oil, lemon juice, minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper in a large bowl.
  4. Add chicken thighs to the marinade; toss to coat. Add broccoli florets to the same bowl; toss to lightly coat with any remaining marinade.
  5. Remove the baking sheet from the oven. Push the potatoes to one side. Arrange the marinated chicken thighs on the empty half of the pan. Scatter the broccoli florets around the chicken and potatoes. Tuck lemon slices around the chicken and vegetables.
  6. Return the baking sheet to the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp. Consider broiling for the last 2-3 minutes for extra browning (watch carefully!).
  7. Remove from oven and let rest for 5 minutes. Discard roasted lemon slices. Garnish with fresh parsley and serve immediately.