Bright, crisp skin and juicy chicken meet tangy lemon and garlicky warmth.
Broccolini becomes tender with charred tips and a slight bite for contrast.
Potatoes roast until golden, soaking up the pan juices for rich flavor.
Serve warm on weeknights or for casual dinner guests with simple sides.
Ingredients
- Bone-in, skin-on chicken thighs (6 pieces, about 2.5 lb / 1.1 kg)
- Baby potatoes, halved (1 lb / 450 g)
- Broccolini (12 oz / 340 g), trimmed
- Lemon (zest and juice of 1, plus 1 lemon thinly sliced)
- Garlic (4 cloves, minced)
- Olive oil (3 tbsp)
- Dijon mustard (1 tsp)
- Honey (1 tsp)
- Smoked paprika (1 tsp)
- Dried thyme (1 tsp) or 4 sprigs fresh thyme
- Red pepper flakes (optional, 1/4 tsp)
- Kosher salt (1 1/2 tsp) and freshly ground black pepper (to taste)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment for easier cleanup.
- In a large bowl, toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Spread potatoes on one side of the sheet pan in a single layer.
- Whisk together remaining 2 tbsp olive oil, minced garlic, lemon zest and juice, Dijon, honey, dried thyme, remaining smoked paprika, red pepper flakes (if using), 1 tsp salt and 1/2 tsp pepper.
- Pat chicken thighs dry and place skin-side up in the bowl; toss to coat. Transfer chicken to the sheet pan, arranging thighs skin-side up on the other side, leaving space between pieces for air circulation.
- Roast potatoes and chicken for 20–25 minutes, until potatoes begin to brown and chicken skin starts to crisp. Use a meat thermometer to check chicken; it should reach 160°F (71°C) before final rest.
- Add broccolini and lemon slices to the pan, tucking them into open spaces. Drizzle any leftover marinade over the broccolini and potatoes.
- Return the pan to the oven and roast another 8–12 minutes, until broccolini is tender with lightly charred tips and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the sheet pan from the oven and let the chicken rest 5 minutes. Spoon pan juices over the chicken and vegetables, and scatter chopped parsley over the top.
- Serve straight from the pan or transfer to a platter. Offer extra lemon wedges at the table for added brightness.
Tips or Variations
- For a quicker cook time, use boneless chicken thighs; reduce roasting by 5–8 minutes and monitor temperature closely.
- Swap broccolini for asparagus or green beans, adding them at the same stage to preserve texture and color.
