Servings: 4

With crispy chicken thighs, succulent potatoes, roasted broccoli, and caramelized red onion, this one-pan dinner is a celebration of flavor and texture. An herby salsa verde, flavored with dried oregano and smoked paprika, lends brightness to the finished dish (the sauce is also fabulous with roasted fish and steak).

Ingredients

For the salsa verde

3/4 cup finely chopped fresh flat-leaf parsley leaves and tender stems (about 1 bunch)
1/2 cup extra-virgin olive oil
1 medium clove garlic, minced or grated
1 tsp. finely grated lemon zest
1 tsp. dried oregano
1/2 tsp. smoked paprika
Kosher salt and freshly ground black pepper

For the chicken and vegetables

1-1/4 lb. small Yukon gold potatoes, quartered
1-1/2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large bone-in, skin-on chicken thighs, trimmed of excess fat (about 2-1/2 lb.)
12 oz. medium broccoli florets
1 large red onion, halved and cut crosswise into 1/2-inch-thick slices
Lemon wedges, for serving

Calories (kcal) : 820
Fat Calories (kcal): 500
Fat (g): 57
Saturated Fat (g): 11
Polyunsaturated Fat (g): 8
Monounsaturated Fat (g): 34
Cholesterol (mg): 215
Sodium (mg): 630
Carbohydrates (g): 34
Fiber (g): 6
Sugar (g): 5
Protein (g): 44

Preparation

Make the salsa verde

In a medium bowl, combine the parsley, oil, garlic, zest, oregano, and paprika. Season with salt and pepper. Transfer 3 Tbs. of the salsa verde to a large bowl. Reserve the rest for serving. (The salsa verde can be made up to 1 day ahead. Store in the refrigerator in an airtight container. Bring to room temperature before serving.)

Roast the chicken and vegetables

Position a rack in the center of the oven, and heat the oven to 425°F. Spread the potatoes on a large rimmed baking sheet, and toss with the olive oil, 3/4 tsp. salt, and 1/2 tsp. pepper. Spread the potatoes in a single layer and roast for 15 minutes.
Meanwhile, add the chicken thighs to the bowl with the salsa verde, and season with salt and pepper. Toss to coat.
Turn the potatoes, add the chicken thighs skin side up to the sheet pan, and roast for 10 minutes.
Add the broccoli, onions, and 2 Tbs. of the salsa verde to the bowl used for the chicken, and toss to combine. Add the vegetables to the sheet pan, arranging them around the chicken and potatoes. Roast until an instant-read thermometer inserted in the thickest part of the thighs reads 165°F and the vegetables are tender, about 20 minutes. Toss the potatoes and vegetables about halfway through roasting.
Transfer the chicken to a cutting board, and let rest for 5 to 10 minutes. Divide the vegetables among four serving plates, and arrange the chicken thighs on top. Drizzle with some of the reserved salsa verde. Serve with lemon wedges and any remaining salsa verde on the side.

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Reviews (5 reviews)

tlamo | 05/24/2020
This is a great recipe, and the results are delicious. I followed the recipe pretty much exactly- I used hot smoked paprika and that gave it a nice kick. Aleppo peppers could also be a good substitute. The chicken juices gave tons of flavour to the broccoli and potatoes. I will certainly make this again. So simple and so good.
Dimsumyum | 05/07/2020
Really enjoyed this recipe. At first tried the salsa verde using the parsley and didn't care for the flavor, kind of blah. Then swapped out the parsley for cilantro and it was a much better sauce. Would recommend seasoning the chicken thighs well with salt and pepper and marinade with some of the salsa verde ahead of time. Easy to prep and enjoyed the crispiness of the chicken thighs and the flavor of the salsa verde on the vegetables.

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What We're Cooking Now

Name: Roasted Chicken Thighs, Potatoes, Broccoli, and Red Onions
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup finely chopped fresh flat-leaf parsley leaves and tender stems (about 1 bunch); 1/2 cup extra-virgin olive oil; 1 medium clove garlic, minced or grated; 1 tsp. finely grated lemon zest; 1 tsp. dried oregano; 1/2 tsp. smoked paprika; Kosher salt and freshly ground black pepper; 1-1/4 lb. small Yukon gold potatoes, quartered; 1-1/2 Tbs. extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 large bone-in, skin-on chicken thighs, trimmed of excess fat (about 2-1/2 lb.); 12 oz. medium broccoli florets; 1 large red onion, halved and cut crosswise into 1/2-inch-thick slices; Lemon wedges, for serving