One-Pan Chicken and Vegetables

What you'll need

• 1.5 lbsboneless, skinless chicken thighs
• 1 lbbaby potatoes, halved
• 2 cupsbroccoli florets
• 1 cupcarrots, sliced
• 3 tablespoonsolive oil
• 3 clovesgarlic, minced
• 1.5 teaspoonsdried Italian seasoning
• 1 teaspoonpaprika
• to tastesalt and black pepper
• optionallemon wedges, for serving

Let's cook

1. 1Preheat the oven to 425F and line a large sheet pan with parchment paper.
2. 2Toss the potatoes and carrots with 1 tablespoon olive oil, salt, and pepper, and spread on the pan. Roast for 10 minutes to get a head start.
3. 3In a bowl, toss the chicken thighs with the remaining olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
4. 4Push the potatoes and carrots to one side, add the chicken and broccoli to the pan, and arrange everything in a single layer.
5. 5Roast for another 20-22 minutes, until the chicken reaches 165F and the vegetables are tender.
6. 6Serve with lemon wedges on the side.