Sheet Pan Roasted Chicken and Vegetables by Eatwithhenri

Ingredients

• 4 chicken thighs, bone-in skin-on
• 300g (10 oz) small potatoes, halved
• 200g (7 oz) broccolini, trimmed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Whisk together olive oil, paprika, garlic powder, chili powder, oregano, salt, and pepper in a small bowl over medium heat until heated through, about 5 min.
3. Place chicken thighs and halved potatoes on the baking sheet, drizzle with the spice oil mixture, and toss to coat thoroughly over medium heat until heated through, about 5 min.
4. Roast in the oven for 25 minutes until the chicken is nearly cooked through and potatoes are beginning to soften.
5. Remove the sheet pan, add the broccolini, and toss gently with the pan juices over medium heat until heated through, about 5 min.
6. Return to the oven and roast for an additional 10 minutes until the chicken is golden and the broccolini is tender-crisp.