These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they’re in the oven a minute or two too long. Of course, chicken thighs are not complete without crispy skin. In order to get that gorgeous golden crackly skin, preheat the sheet pan and cook the thighs skin side down so the skin has a chance to sear. Flip them over halfway through cooking, and you’ll have perfectly crispy skin! The potatoes can cook right alongside the chicken thighs. Since broccoli cooks quickly, wait to add it until you flip the chicken. All told, dinner is on the table in just about 35 minutes, most of which is hands-off time. Serve this with a simple side salad and a glass of white wine for a nice treat! Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated. Roast for 15 minutes. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender.
