One-Pan Lemon Garlic Chicken with Roasted Potatoes and Broccoli

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Wash 1 pound of baby potatoes and cut them in half (or quarters if large). Pat dry with paper towels.

In a large bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.

Arrange the seasoned potatoes on one side of the baking sheet, cut side down. Place in the oven and roast for 10 minutes.

While potatoes begin roasting, pat dry 2 chicken breasts with paper towels. Place them on a plate and drizzle with 1 tablespoon olive oil.

Peel and mince 4 garlic cloves. Zest half the lemon, then cut the lemon in half.

Season the chicken with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Rub half the minced garlic and the lemon zest onto both sides of the chicken.

After potatoes have cooked for 10 minutes, remove the baking sheet. Push potatoes to one third of the pan and place chicken breasts in the middle section.

Wash the broccoli head, cut into florets, and pat dry. In the same bowl used for potatoes, toss broccoli florets with remaining 1 tablespoon olive oil, remaining minced garlic, and a pinch of salt and pepper.

Arrange the broccoli on the remaining third of the baking sheet. Return to the oven and roast for 15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.

Squeeze juice from half the lemon over the entire pan just before serving. Slice the remaining lemon half into wedges for serving.