Roast Chicken with Vegetables Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 2 chicken thighs with bones and skin (about 6 oz. each)
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 small red thin-skinned potatoes, cut into 3/4-in. wedges
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely shredded lemon zest
• 6 ounces broccoli crowns, cut into florets with stems