Roast Chicken with Vegetables

2 tablespoons olive oil

2 chicken thighs with bones and skin (about 6 oz. each)

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 small red thin-skinned potatoes, cut into 3/4-in. wedges

1 tablespoon fresh thyme leaves

1 tablespoon finely shredded lemon zest

6 ounces broccoli crowns, cut into florets with stems

Step 1

Preheat oven to 375°. Heat oil in a 12-in. ovenproof frying pan over medium-high heat. Generously sprinkle both sides of chicken with 1/4 tsp. each salt and pepper, then carefully lay meat skin side down in hot oil. Add potatoes to pan around chicken pieces. Cook, covered and shaking pan often, until chicken is golden brown and skin is crispy, about 7 minutes.

Step 2

Using tongs, turn chicken over and stir any browned potatoes. Sprinkle chicken and potatoes with thyme and lemon zest. Lay broccoli evenly over chicken and potatoes; sprinkle with remaining 1/4 tsp. each salt and pepper.

Step 3

Put uncovered pan in oven. Cook until potatoes are tender when pierced, stirring once, 15 to 20 minutes.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 594Calories from Fat 53

% Daily Value *
Total Fat 35g54%

Saturated Fat 7.8g39%
Cholesterol 113mg38%
Sodium 439mg19%
Total Carbohydrate 41g14%

Dietary Fiber 6.8g28%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roast Chicken with Vegetables