Garlic Parmesan Chicken and Veggies

Instructions

1. 1

   Heat the oven to 425°F/220°C with racks in the upper and lower thirds. Use boneless, skinless chicken thighs. Cut the potatoes into ¾-inch pieces, cut the broccoli into medium florets, mince the garlic and finely grate the Parmesan. Have two large rimmed sheet pans ready so everything has room to brown.

2. 2

   On the first pan, toss the potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon Italian seasoning. Spread into one layer and roast for 15 minutes.

3. 3

   On the second pan, coat the chicken with 1½ teaspoons olive oil, ¼ teaspoon salt, ⅛ teaspoon black pepper and the remaining ½ teaspoon Italian seasoning. Unfold the thighs and space them apart. Put this pan in the oven and continue roasting both pans for 10 minutes.

4. 4

   Toss the broccoli with the remaining 1½ teaspoons olive oil, ¼ teaspoon salt and ⅛ teaspoon black pepper. Turn the potatoes, then divide the broccoli between the pans, keeping everything in a single layer. Switch the pans between racks and roast for 15 minutes.

5. 5

   Meanwhile, melt the butter in a small microwave-safe bowl. Stir in the garlic, Parmesan and lemon juice. Spoon the mixture over the chicken and vegetables, turning the vegetables gently to coat. Roast for another 5 minutes, until the chicken is cooked through, 165°F/74°C, the potatoes are tender and golden, and the broccoli has browned edges. Divide among four plates and spoon over the buttery pan juices.