Preparation Steps

• Preheat oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easier cleanup.
• Pat chicken dry. In a large bowl combine smoked paprika, dried oregano, onion powder, 0.5 tsp salt, 0.25 tsp black pepper, 1.0 tbsp olive oil, and 1.0 tbsp lemon juice. Add chicken and toss to coat evenly.
• In a separate bowl, toss potatoes with remaining 1.0 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper, minced garlic, chopped rosemary, and remaining 1.0 tbsp lemon juice.
• Spread potatoes on the sheet pan cut-side down. Nestle chicken thighs skin-side up on top. Pour chicken broth around the potatoes (not over the chicken skin).
• Roast for 35 minutes, until the chicken is golden and registers 165°F in the thickest part and potatoes are tender. For extra-crispy skin, broil 2 to 3 minutes at the end.
• Rest 5 minutes. Taste and adjust salt if needed. Serve with lemon wedges and a sprinkle of extra rosemary.