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Roasted Chicken Thighs,Potatoes,Brocolli and Red Onions

Serves 4

  • 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
  1. Make the salsa verde:
  2. 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.)
  3. Roast the chicken and vegetables
  4. 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.
  5. Meanwhile, add the chicken thighs to the bowl with the salsa verde, and season with salt and pepper. Toss to coat.
  6. Turn the potatoes, add the chicken thighs skin side up to the sheet pan, and roast for 10 minutes.
  7. 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.
  8. 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.