One-Pan Lemon Pepper Roasted Chicken and Veggies

Ingredients

• 1 ½ lbs (≈680g) red potatoes, scrubbed clean and chopped into 1 ½-inch chunks

• 1 12-oz (≈340g) bag of fresh broccoli florets

• 2 tablespoons olive oil

• 1 ½ teaspoons kosher salt, divided into separate portions

• ¾ teaspoon ground black pepper, divided into separate portions

• 6 bone-in, skin-on chicken thighs (≈6 oz / 170g each)

• ⅔ cup lemon pepper wing sauce, such as Buffalo Wild Wings® brand

Instructions

1. Preheat your oven to 350°F (180°C), and prepare a 9x13-inch baking dish for roasting.

2. Add the chopped potatoes, broccoli florets, olive oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper directly to your baking dish. Toss everything together until all veggies are evenly coated in oil and seasoning, then spread the mixture into a flat even layer across the bottom of the dish. Arrange the chicken thighs in a single even layer on top of the bed of veggies, then sprinkle the chicken with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.

3. Spread roughly 1 tablespoon of lemon pepper sauce over each chicken thigh to fully coat the skin. Drizzle any leftover sauce over the vegetables surrounding the chicken pieces.

4. Place the uncovered baking dish in your preheated oven to roast. Halfway through the total cook time (around 25 to 30 minutes in), rotate the dish 180 degrees to ensure even browning, and gently toss any uncoated vegetables to pick up extra sauce flavor. Continue roasting until the chicken skin is golden brown, and an instant-read thermometer inserted into the thickest part of a thigh (avoiding touching the bone) registers 165°F (74°C). Total cook time ranges from 50 to 60 minutes, depending on the size of your chicken thighs and your oven's individual heat output.