Sheet-Pan Chicken Thigh & Veg

• 500 g chicken thigh fillets, trimmed
• 400 g baby potatoes, halved
• 1 whole broccoli, cut into florets
• 1 whole red onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 whole lemon, cut into wedges
• salt
• black pepper

Steps

1. 1

   Heat the oven to 220°C (200°C fan). Line the biggest tray your oven fits. Crowding the tray is the main way this recipe goes wrong.

2. 2

   Toss the potatoes in half the oil, salt, and pepper. Spread on the tray and roast alone for 10 minutes. They need the head start; everything else cooks faster.

   Start 10 min timer
3. 3

   While the potatoes roast, toss the chicken thighs, broccoli, and onion with the remaining oil, paprika, garlic powder, and oregano in a bowl.

4. 4

   Pull the tray and push the potatoes to one side. Add the chicken skin-down (or presentation-side down if skinless), plus the broccoli and onion. Return to the oven.

5. 5

   Roast 15 minutes, then check the chicken's thickest point reaches 75°C on a meat thermometer. If it's not there yet, give it another 3-5 minutes. Thigh is forgiving, but don't skip the check.

   Start 15 min timer
6. 6

   Squeeze the lemon wedges over everything straight off the tray. Rest 2 minutes before serving.