Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 cups fresh broccoli florets
  • 0.5 cup freshly grated Parmesan cheese
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the 1.5 lbs of chicken thighs dry with paper towels.
  3. Cut the Yukon Gold potatoes into uniform 1 inch cubes until they look like consistent bite-sized pieces.
  4. In a large bowl, whisk together 3 tbsp olive oil, minced garlic, oregano, paprika, salt, and pepper.
  5. Add the chicken and potatoes to the bowl and toss thoroughly until every surface is glistening with oil.
  6. Spread the mixture onto the baking sheet in a single layer.
  7. Roast for 20 minutes until the potatoes start to soften and the chicken begins to brown.
  8. Toss the broccoli florets with a tiny splash of oil and add them to the pan.
  9. Sprinkle the 0.5 cup of Parmesan over everything.
  10. Bake for another 15 minutes until the cheese is bubbling and the chicken reaches 165°F (74°C).