Sheet-Pan Chicken Thighs with Potatoes and Broccoli

Set a rack in the middle of the oven and heat it to 425°F, which takes about 15 minutes. Get out a large rimmed sheet pan, about 18 by 13 inches.

While the oven heats, cut the potatoes into ¾-inch cubes and put them on the sheet pan with 1 tbsp of the olive oil, ½ tsp of the salt and ¼ tsp of the pepper. Toss with your hands until every piece is shiny with oil, then spread them out in one layer with space between the cubes.

• 1 lb Yukon Gold potatoes
• 3 tbsp olive oil
• 1½ tsp kosher salt
• ½ tsp ground black pepper

Once the oven reaches 425°F, roast the potatoes for 10 minutes, until the bottoms are starting to turn golden. Do the next step while they roast.

• 1 lb Yukon Gold potatoes

Hold the lemon over a large bowl and rub it against the small holes of a box grater or a Microplane, turning it as you go, until all the yellow skin is grated off and the white underneath shows. Add 1 tbsp of the olive oil, the garlic, oregano, paprika, ¾ tsp of the salt and the remaining ¼ tsp of pepper to the bowl and stir. Add the chicken and turn the pieces until they're coated all over. Wash your hands and anything that touched the raw chicken with hot, soapy water.

• 1 lemon
• 3 tbsp olive oil
• 3 cloves garlic
• 2 tsp dried oregano
• 1 tsp paprika
• 1½ tsp kosher salt
• ½ tsp ground black pepper
• 1½ lb boneless skinless chicken thighs

With oven mitts on, take the pan out of the oven and set it on the stovetop or a heatproof trivet. Use a spatula to push the potatoes to one long side of the pan. Lay the chicken thighs flat down the middle with a little space between them, and spread the broccoli along the other long side, so everything sits in one layer. Drizzle the broccoli with the last 1 tbsp of olive oil and sprinkle it with the remaining ¼ tsp of salt. Wash your hands again after handling the raw chicken.

• 1½ lb boneless skinless chicken thighs
• 1 lb Yukon Gold potatoes
• 8 oz broccoli florets
• 3 tbsp olive oil
• 1½ tsp kosher salt

Put the pan back in the oven and roast for 20 minutes, until the broccoli edges are browned, the potatoes are soft when poked with a fork and an instant-read thermometer in the thickest part of the chicken reads 165°F. With oven mitts on, take the pan out and set it on the stovetop or a heatproof trivet.

• 1½ lb boneless skinless chicken thighs
• 1 lb Yukon Gold potatoes
• 8 oz broccoli florets

Cut the zested lemon in half and squeeze the juice over everything on the pan, catching any seeds with your other hand.

• 1 lemon

Divide the chicken, potatoes and broccoli evenly among 4 containers. Let them cool for a few minutes, then cover and put them in the fridge within 2 hours of cooking. Eat within 4 days. To reheat, microwave a container, covered, for 2 to 3 minutes, stirring halfway, until an instant-read thermometer in the chicken reads 165°F.

• 1½ lb boneless skinless chicken thighs
• 1 lb Yukon Gold potatoes
• 8 oz broccoli florets