Healthy Recipe: Crispy Chicken with Potatoes, Broccoli and Carrots

Here’s a no-brainer of a dinner — excellent protein that stays tender and juicy even if a bit overcooked. This “meal in a pan” recipe, adapted from Simply Recipes, benefits from any seasoning bland. A squeeze or grating of citrus pulls everything together.

Makes 4 servings

Ingredients

• 4 meaty bone-in skin-on chicken thighs (about 2 pounds)
• 1 pound bite-sized potatoes or small, waxy potatoes cut in bite-sized pieces
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and coarsely ground pepper, divided
• 1 (12-ounce) bag broccoli florets
• 4 medium carrots, peeled and sliced in ½-inch-thick coins
• 1 whole lemon, plus 4 lemon wedges

Directions

1. Place a large sheet pan on the middle rack of the oven and preheat it to 500 degrees for at least 15 minutes.
2. Place the chicken and potatoes in a large bowl and drizzle with 1 tablespoon of the oil. Sprinkle with the paprika, garlic powder, onion powder, and ½ teaspoon each salt and pepper. Toss with your hands until evenly coated with the spices.
3. Place the broccoli and carrot slices in another large bowl. Drizzle with the other tablespoon of oil and sprinkle with ½ teaspoon each salt and black pepper; toss to coat.
4. Remove the hot pan from the oven and place the chicken pieces, skin-side down. Scatter the potatoes around the chicken and return the pan to the oven. Immediately lower the heat to 425 degrees and roast for 15 minutes.
5. Remove the pan (close the oven door to prevent heat from escaping). Using tongs, flip the chicken and potatoes. Add the seasoned broccoli and carrots to the pan, arranging them around the chicken.
6. Return to the oven for 15 to 20 minutes longer, until the vegetables are all tender and the thickest part of a chicken thigh registers 165 to 170 degrees on a meat thermometer.
7. Let the chicken rest for 5 minutes before serving. Grate the zest of the whole lemon (with a microplane if you have one) over the chicken. Serve with lemon wedges.

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