Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 2 medium sweet potatoes, cubed into 1-inch pieces
  • 1 lb baby Yukon Gold potatoes, halved
  • 1 large broccoli head, cut into florets
  • 2 bell peppers (red and yellow), sliced into thick strips
  • 1 red onion, wedged
  • 3 cloves garlic, smashed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder

Instructions:

  1. Preheat the oven to 400°F and line your largest sheet pan with parchment paper.
  2. Pat the 1.5 lbs chicken thighs completely dry with paper towels.
  3. Whisk the 3 tbsp olive oil, 1 tbsp balsamic vinegar, and all dried spices in a small bowl.
  4. Toss the 1 lb halved Yukon Golds and 2 cubed sweet potatoes on the pan with half the oil mixture.
  5. Roast the potatoes alone for 15 minutes until the edges just start to soften.
  6. Nestle the chicken thighs among the potatoes, skin side up, and brush them with the remaining marinade.
  7. Add the sliced bell peppers, red onion wedges, and 3 smashed garlic cloves to the open spaces.
  8. Scatter the broccoli florets over the top, drizzling with any leftover oil.
  9. Bake for another 20 minutes until the chicken skin is golden and crackling.
  10. Rest the entire pan for 5 mins until the juices settle back into the meat.