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1. Zest two lemons into a large bowl, then squeeze in the juice of those two lemons. Whisk in the olive oil (half of it), garlic (minced), Dijon mustard, thyme, rosemary, oregano, smoked paprika, half the salt and half the pepper.
2.0 pieces Lemons,
6 clove Garlic,
2 tbsp Olive oil,
1 tbsp Dijon mustard,
1 tbsp Fresh thyme leaves,
1 tbsp Fresh rosemary, chopped,
2 tsp Dried oregano,
1 tsp Smoked paprika,
1 tsp Kosher salt,
0.5 tsp Black pepper
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2. Add the chicken thighs and turn to coat well. Marinate at room temperature for 20 minutes, or refrigerate up to 8 hours for deeper flavor.
8 pieces Bone-in, skin-on chicken thighs
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3. Preheat the oven to 220°C (425°F) with two rimmed sheet pans inside. Toss the potatoes, carrots and red onion with the remaining olive oil, salt and pepper.
1.5 lb Baby potatoes, halved,
4 pieces Carrots, cut into 2.5 cm chunks,
2 pieces Red onion, cut into wedges,
2 tbsp Olive oil,
1 tsp Kosher salt,
0.5 tsp Black pepper
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4. Carefully spread the potatoes, carrots and onions on the hot pans, leaving room in the center. Nestle the chicken skin-side up among the vegetables and roast for 20 minutes.
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5. Add the broccoli to the pans, tucking it between the chicken pieces. Slice the remaining lemon into rounds and scatter over the pans. Roast another 15 to 20 minutes, until the chicken skin is golden and the thickest thigh reads 74°C (165°F) and the vegetables are tender and browned.
3 cup Broccoli florets,
1.0 pieces Lemons
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6. Rest for 5 minutes, then sprinkle with parsley and spoon the pan juices over the chicken and vegetables.
0.2 cup Fresh parsley, chopped (garnish)
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7. For leftovers, cool completely within 2 hours, then divide chicken and vegetables into airtight containers. Refrigerate up to 4 days. Reheat at 190°C (375°F) for 10 to 15 minutes to re-crisp the skin.
