Crispy Sheet-Pan Chicken

What you'll need

Check things off as you go.

• 4 small chicken thighs (bone-in, skin-on)
• 1 lb (450 g) baby potatoes, halved
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and black pepper

Let's make it

1. Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
2. Toss potatoes with 1 tablespoon oil, half the seasonings, and a pinch of salt. Spread on sheet.
3. Pat chicken dry. Rub with remaining oil and seasonings. Place skin-side up among potatoes.
4. Roast 25 minutes, then add broccoli tossed with a drizzle of oil. Roast 10–15 more minutes until chicken reaches 165°F (74°C) internally and potatoes are tender.