Sheet Pan Chicken

INSTRUCTIONS

• 1
  First, preheat the oven to 220 °C and line a baking sheet with parchment paper. Peel the potatoes and cut them into smaller pieces (approx. 2 cm × 2 cm). Arrange the cut potatoes on the lined baking sheet, drizzle with 1 tablespoon of rapeseed oil, season with salt and pepper, and mix. Place the baking sheet in the oven and bake the potatoes for 15 minutes at 210 – 220 °C.
• 2
  Meanwhile, mix the lemon zest, salt, and pepper. Then cut each chicken thigh into 2 pieces (always cut through the joint – first score the thigh at this point, then break the joint with your hands and complete the cut). Coat all thigh pieces in the prepared mixture of lemon zest, salt, and pepper.
• 3
  Then cut the vegetables: Peel the onions and cut them into larger pieces, cut the head of garlic lengthwise in half, and wash the bell pepper and cut it into larger cubes (approx. 2 cm × 2 cm).
• 4
  After 15 minutes of baking the potatoes, remove the baking sheet from the oven and add all the chopped vegetables to the potatoes (place both halves of the garlic head cut-side down on the baking sheet). Then season the entire mixture with salt, drizzle with 1 tablespoon of rapeseed oil, and arrange the coated chicken thigh pieces on top. Return the baking sheet to the oven and bake everything for 30 – 40 minutes at 190 – 200 °C.
• 5
  After the specified time, add the broccoli to the baking sheet and bake everything for another 10 minutes at the same temperature as before. In the meantime, cut the lemon into quarters.
• 6
  Once the entire mixture is baked, remove the baking sheet from the oven, squeeze the roasted garlic from its skin and mix it with the roasted vegetables. Then divide the mixture from the baking sheet among 4 plates, garnish each portion with a lemon quarter, and serve.