Chicken Broccoli Potato Tray Bake

Ingredients

• 4 Count bone-in skin-on chicken thighs - 4 (pieces)
• 1.5 Pound baby potatoes, halved - 1 1/2 (lb), Halved before roasting.
• 4 Cup broccoli florets - 4 (cups)
• 3 Count carrots, sliced 1/2 inch thick - 3 (medium), Sliced 1/2 inch thick.
• 0.25 Cup olive oil - 1/4 (cup)
• 1 Count lemon - 1 (large), Zested, halved, juiced from one half for the marinade, and squeezed from the remaining half to finish.
• 3 Count garlic, minced - 3 (cloves), minced
• 1.5 Teaspoon kosher salt - 1 1/2 (tsp)
• 0.5 Teaspoon black pepper - 1/2 (tsp)
• 1 Teaspoon paprika - 1 (tsp)
• 1 Teaspoon dried oregano - 1 (tsp)

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F* and line a large rimmed sheet pan with parchment paper. *Halve the baby potatoes*, *slice the carrots*, mince the garlic, zest the lemon, then cut the lemon in half.

2. Season chicken and vegetables

   2. In a large bowl, stir together olive oil, lemon zest, juice from half the lemon, garlic, salt, black pepper, paprika, and oregano. Add the chicken thighs, potatoes, and carrots, then *toss to coat well* and *spread in a single layer* on the sheet pan with the chicken skin-side up.

3. Roast and add broccoli

   3. Roast for *25 minutes at 425°F*, then remove the pan from the oven. Add the broccoli florets to the pan, *turn them in the pan juices*, and *keep the chicken skin exposed*.

4. Finish roasting

   4. Return the pan to the oven and roast for *15 to 20 minutes more*, until the potatoes are tender, the broccoli is lightly browned, and the chicken reaches *165°F in the thickest part*.

5. Finish and serve

   5. Squeeze the remaining lemon half over the tray, then *rest the chicken for 5 minutes* before serving. Spoon the pan juices over the vegetables for *extra lemony flavor*.