Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 medium carrots, sliced into 1-inch chunks
  • 3 cups broccoli florets
  • 4 tbsp olive oil, divided
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp dried parsley
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine halved potatoes and sliced carrots. Toss with a drizzle of olive oil and a pinch of salt.
  3. In a small bowl, whisk together melted butter, olive oil, minced garlic, Parmesan, parsley, onion powder, salt, and pepper to form a paste.
  4. Pat chicken thighs dry with paper towels and coat each piece generously with the garlic Parmesan mixture.
  5. Arrange chicken thighs on the sheet pan and surround them with the potatoes and carrots. Roast for 20 minutes.
  6. Remove pan from oven, scatter broccoli florets around the chicken, tossing them in the rendered pan juices. Return to oven for another 15–17 minutes.
  7. Ensure chicken reaches an internal temperature of 185°F (85°C). Let the pan rest for 5 minutes before serving.