Italian Herb Chicken Thighs with Roasted Broccoli and Potatoes

Preheat your oven to 400°F (200°C). Prepare two large rimmed baking sheets by lining them with parchment paper.

Wash 3 medium russet potatoes thoroughly and cut them into 3/4-inch cubes. Wash 2 heads of broccoli and cut them into bite-sized florets, discarding the tough lower stems.

Pat dry 2.5 lb raw boneless skinless chicken thighs with paper towels. Do not wash the chicken.

In a small bowl, combine 1.5 tbsp dried oregano, 1.5 tbsp dried basil, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 2 tsp salt, and 1 tsp black pepper to create the Italian herb seasoning blend.

In a large bowl, toss the diced potatoes with 1.5 tbsp olive oil and 1/3 of the prepared herb seasoning blend. Spread the potatoes in a single layer on one side of the first baking sheet.

In a separate bowl, toss the 2.5 lb chicken thighs with 1.5 tbsp olive oil and half of the remaining herb seasoning blend. Arrange the chicken thighs in a single layer on the second baking sheet.

Place both baking sheets in the preheated oven. Roast the chicken and potatoes for 15 minutes.

While they are roasting, toss the broccoli florets in a bowl with 1 tbsp olive oil and the remaining herb seasoning blend.

After 15 minutes of roasting, remove the potato baking sheet from the oven. Add the seasoned broccoli florets to the empty side of the potato sheet pan, tossing them slightly with the potatoes. Return both the chicken and vegetable baking sheets to the oven.

Roast for an additional 20 minutes, until the chicken thighs reach an internal temperature of 165°F (74°C) on a meat thermometer and the potatoes and broccoli are tender and lightly browned at the edges.

Remove both pans from the oven and let the chicken rest for 5 minutes before serving.

To serve tonight, plate all of the roasted potatoes and broccoli alongside 1.25 lb of the cooked chicken thighs (approximately half of the batch) for 2 servings.

Allow the remaining 1.25 lb of cooked chicken thighs to cool completely. Shred or chop this reserved chicken, place it in an airtight container, and store it in the refrigerator to use for Day 4's dinner.