Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1.5 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 sprigs fresh rosemary, finely minced
  • 2 medium sweet potatoes (400g)
  • 1 large red onion, cut into thick wedges
  • 2 cups fresh broccoli florets
  • 1 bunch fresh asparagus, woody ends trimmed
  • 1 large lemon, half sliced and half juiced

Instructions:

  1. Pat the chicken thighs bone dry with paper towels.
  2. Rub the chicken with half the salt, oregano, garlic powder, and half the olive oil.
  3. Cut the sweet potatoes into 1 inch pieces, aiming for uniform sizes.
  4. Mix potatoes and onion wedges with the remaining oil, salt, and rosemary on the pan.
  5. Place the chicken on the pan and roast at 425°F (220°C) for 20 minutes.
  6. While the roots roast, trim the asparagus and break the broccoli into small florets.
  7. Move the potatoes to make room, then add the broccoli and asparagus to the pan.
  8. Bake for another 25 minutes until the chicken hits 165°F (74°C) and the skin is golden brown.
  9. Squeeze the lemon juice over everything and top with the lemon slices.
  10. Let the chicken sit for 5 minutes before serving.