Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 0.5 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat the oven. Set it to 400°F and place your empty sheet pan inside. Note: A hot pan starts the searing process the second the food hits the surface.
  2. Whisk the marinade. Combine 2 tablespoons of oil, garlic, paprika, oregano, salt, and pepper in a small bowl.
  3. Pat the chicken thighs bone-dry with paper towels to ensure the skin becomes crispy.
  4. Toss the Yukon Gold potato wedges in the bowl with 2/3 of the garlic-parmesan mixture until thoroughly coated.
  5. Spread the potatoes in a single layer on a large heavy-duty rimmed baking sheet. Place the chicken thighs in the center, skin-side up, and rub the remaining seasoning mixture over and under the skin.
  6. Slide the pan into the oven and bake for 25 minutes to allow the chicken fat (schmaltz) to render and crisp the potatoes.
  7. Remove the pan briefly to toss in the broccoli florets, then return to the oven for the remaining 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).