Step-by-Step Instructions
Preheat. Heat oven to 400°F (200°C). Lightly oil a large baking dish or line a rimmed sheet pan with parchment.
Season potatoes & carrots. In the pan, toss potatoes and carrots with 2 tbsp olive oil, half the garlic, half the salt, and pepper. Spread evenly.
Add chicken. Pat chicken dry. Rub with remaining olive oil; sprinkle with paprika, thyme, remaining salt, and pepper. Nestle pieces on top of the vegetables. Add lemon slices.
Bake first round (35 min). Roast uncovered until the chicken skin begins to crisp and the potatoes start to brown at the edges.
Add broccoli. Stir vegetables, scatter broccoli across the pan, and return to the oven for 15–20 minutes, until chicken reaches an internal temperature of 165°F / 74°C.
Finish & serve. Squeeze the reserved lemon juice over everything, sprinkle with parsley, rest 5 minutes, then serve hot.
Tips for Success
Even sizes = even cook. Cut potatoes and carrots into similar pieces so they finish with the chicken.
Skin-on = crispy. Baking uncovered helps the skin turn golden and keeps meat juicy.
Flavor boosters. Add a spoon of Dijon or honey to the oil for a quick glaze, or swap thyme for rosemary.
Airy pan. Avoid overcrowding; use two pans if needed so ingredients roast instead of steam.
Health Benefits
Chicken: Complete protein to keep you full and energized.
Potatoes: Potassium and complex carbohydrates for steady fuel.
Carrots: Beta-carotene supports eye health and immunity.
Broccoli: Fiber and vitamin C with powerful antioxidants.
Serving Suggestions
Serve with a quick yogurt-garlic or tzatziki sauce.
Add warm crusty bread or quinoa to catch the savory pan juices.
Pair with a crisp salad dressed in lemon and olive oil for a fresh contrast.
FAQ
Can I use boneless chicken?
What if I don’t have broccoli?
How do I make it ahead?
How should I store leftovers?
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