A vibrant, one-pan weeknight meal that brings maximum flavor with minimal effort. Tender bone-in chicken thighs roast alongside crisp-tender broccoli and hearty red potatoes, all brought together by a tangy, peppery lemon sauce that caramelizes beautifully in the oven.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Ingredients
For the Roast:
- Chicken Thighs: 6 bone-in, skin-on chicken thighs (approx. 2 to 2.5 lbs total)
- Potatoes: 1.5 lbs red potatoes, washed and diced into 1.5-inch cubes
- Vegetables: 12 oz fresh broccoli florets
- Oil: 2 tbsp extra virgin olive oil
For Seasoning & Glaze:
- Salt: 1.5 tsp kosher salt (divided)
- Black Pepper: 0.75 tsp freshly cracked black pepper (divided)
- Sauce: 2/3 cup lemon pepper sauce (such as Buffalo Wild Wings® Lemon Pepper Sauce)
Detailed Cooking Instructions
Step 1: Preparation & Oven Preheat
Position your oven rack in the center and preheat to 350°F (180°C). Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking.
Step 2: Season the Base
In your baking dish, combine the cubed red potatoes and fresh broccoli florets. Drizzle with the olive oil, then sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Toss well to ensure every piece is lightly coated, then spread the vegetables into a flat, single layer.
Step 3: Arrange & Season the Chicken
Nestle the chicken thighs skin-side up on top of the vegetable bed. Season the tops evenly with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 4: Glaze and Sauce
Spoon roughly 1 tablespoon of lemon pepper sauce directly over each chicken thigh, spreading it gently over the skin. Drizzle any remaining sauce evenly across the surrounding potatoes and broccoli.
Step 5: Bake to Perfection
Place uncovered in the oven and bake for 50 to 60 minutes.
Pro Tip: At the 25-minute mark, rotate the baking dish 180 degrees for even cooking. Give the surrounding vegetables a quick, gentle stir to re-coat them in the pan juices, making sure the chicken remains on top so the skin turns golden and crisp.
Step 6: Check & Serve
The dish is ready when the chicken skin is deeply browned and a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). Remove from the oven, let rest for 5 minutes, and serve warm with the pan drippings.
Chef’s Cooking Tips
Extra Crispy Skin
For an ultra-crispy crust, pat the chicken skin completely dry with paper towels before seasoning, and turn on the broiler for the last 2 to 3 minutes of cooking.
Broccoli Timing
If you prefer your broccoli with a bit more bite rather than soft and roasted, add the florets halfway through the baking time instead of at the beginning.
Potato Prep
Keep the potato cuts uniform (1.5 inches) so they cook through in the same timeframe as the chicken.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
| Calories | 680 | — |
| Total Fat | 37 g | 47% |
| Saturated Fat | 10 g | 51% |
| Cholesterol | 291 mg | 97% |
| Sodium | 5655 mg | 246% |
| Total Carbohydrate | 34 g | 12% |
| Dietary Fiber | 7 g | 24% |
| Total Sugars | 4 g | — |
| Protein | 58 g | 117% |
| Vitamin C | 52 mg | 57% |
| Calcium | 108 mg | 8% |
| Iron | 5 mg | 26% |
| Potassium | 1555 mg | 33% |
*Percent Daily Values are based on a 2,000 calorie diet.
