Crispy Sheet-pan Lemon Herb Chicken Thighs with Charred Broccoli

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

In a small bowl, whisk together 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1 1/4 tsp kosher salt, and 1/2 tsp freshly cracked black pepper.

Pat 2 lbs of bone-in, skin-on chicken thighs dry with paper towels. Place them on one side of the baking sheet and rub with half of the prepared herb-lemon mixture, ensuring both sides and under the skin are seasoned.

Toss 1 1/2 lbs of cut broccoli florets with the remaining herb-lemon mixture directly on the empty side of the baking sheet, spreading them out in a single layer.

Roast in the preheated oven for 28 to 30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) with crisp skin and the broccoli is tender with charred edges. Rest chicken for 5 minutes before serving.