Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby red potatoes, halved
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 lb broccoli florets
  • 2 tbsp butter

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the chicken thighs and halved baby red potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Arrange chicken thighs skin-side up on the pan, surrounding them with the potatoes, ensuring they are not overcrowded.
  4. Roast in the oven for 20–25 minutes.
  5. Remove the pan and add broccoli florets tossed in melted butter into the empty spaces between the chicken and potatoes.
  6. Return the pan to the oven and roast for another 10–15 minutes.
  7. Whisk the BBQ sauce and apple cider vinegar together, brush the glaze onto the chicken, and return to the oven or broiler until caramelized.