← Nouns Cooking · American

Ingredients

• 500 g baby potatoes, halved
• 3 tbsp Olive oil, divided
• 700 g boneless, skinless chicken thighs, halved
• 1 head of broccoli, cut into florets
• 1 red pepper, cut into chunks
• 1 Red onion, cut into wedges
• 3 cloves Garlic, minced
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• ½ tsp Dried thyme
• 1 tsp Salt
• ½ tsp Black pepper
• 1 Lemon
• 2 tbsp Parsley, chopped

Method

1. Heat the oven to 220°C (200°C fan, 425°F). Toss the potatoes with 1 tbsp of the oil and a pinch of salt on a large baking tray and roast for 15 min.
2. Meanwhile, mix the remaining oil with the garlic, paprika, oregano, thyme, salt, pepper and the zest of the lemon. Toss the chicken, broccoli, pepper and onion in this mixture.
3. Push the potatoes to the edges, add the chicken and vegetables in a single layer (use two trays if it is crowded, or everything steams) and return to the oven.
4. Roast for 20–25 min, turning the vegetables once, until the potatoes are crisp, the broccoli is charred at the tips and the chicken reaches 75°C (165°F).
5. Squeeze over the lemon juice, scatter with parsley and serve straight from the tray.

Tips

• Thighs stay juicier than breasts; if you use breast, cut it into chunks and check it after 15 min.
• Swap in any sturdy vegetables you have: green beans, courgette, carrots or Brussels sprouts all work.

Sources

Written in our own words after cross-checking these recipes:

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