Crispy-skinned chicken thighs roasted on one pan with broccoli, bell peppers, and red onion, finished with lemon.
Ingredients
- 1.1 kg bone-in, skin-on chicken thighs (6-8 thighs)
- 500 g broccoli florets
- 2 bell peppers, cut in strips
- 1 red onion, cut in wedges
- 45 g olive oil
- 4 garlic cloves, minced
- 1 lemon — zest and juice
- 8 g sea salt
- 3 g smoked paprika
- 2 g dried thyme
- Black pepper
Click an ingredient once it's in the bowl.
Method
- Heat the oven to 425°F.
- Pat the thighs completely dry — dry skin is what crisps. Rub with a third of the oil, the paprika, thyme, lemon zest, and half the salt.
- Toss the broccoli, peppers, and onion with the remaining oil, garlic, and salt on a large sheet pan. Nestle the thighs on top, skin up.
- Roast 35-40 minutes until the skin is deep golden and the thighs hit 175°F inside — thighs get more tender past 165, not less.
- Squeeze the lemon over the whole pan before serving.
Notes
- Everything cooks in the chicken drippings — don't line the pan with anything that keeps the veg out of them.