Crispy Baked Lemon Pepper Chicken with Roasted Broccoli and Garlic Mashed Potatoes

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Crispy Baked Lemon Pepper Chicken

1. Preheat the oven to 425°F and line a rimmed baking sheet with a wire rack. 10 min
2. Pat the 4 chicken thighs completely dry with paper towels — this is key for crispy skin. 2 min
3. In a small bowl, combine 2 teaspoons lemon zest, 1½ teaspoons coarsely ground black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon baking powder; stir to combine. 3 min
4. Rub the chicken thighs all over with 2 tablespoons olive oil and 2 tablespoons lemon juice, then coat evenly with the lemon pepper rub, pressing it firmly onto the skin. 4 min
5. Arrange the chicken thighs skin-side up on the wire rack and bake at 425°F for 35–38 minutes, until the skin is deep golden and crispy and an instant-read thermometer reads 165°F at the thickest part. 37 min
6. Rest the chicken on the rack for 5 minutes before serving, then garnish with 2 tablespoons chopped fresh parsley if using. 5 min

Garlic Mashed Potatoesbase

1. Peel the 2 pounds of Yukon Gold potatoes and cut them into 1-inch chunks, keeping the pieces uniform so they cook evenly. 8 min
2. Mince the 3 garlic cloves and set aside. 2 min
3. Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat; boil for 15–18 minutes until a fork slides through without resistance. 22 min
4. Timing-sensitive step. While the potatoes boil, melt 4 tablespoons unsalted butter in a small saucepan over medium-low heat, add the minced garlic, and cook for 1–2 minutes until fragrant but not browned; remove from heat and stir in ½ cup warmed whole milk. 4 min
5. Drain the potatoes thoroughly, return them to the pot over low heat for 1 minute to steam off excess moisture, then remove from heat. 2 min
6. Mash the potatoes with a potato masher or ricer, then pour in the warm garlic-butter milk and fold together until smooth and creamy; season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. 4 min
7. Cover the pot and keep the mashed potatoes over the lowest heat setting until ready to serve, stirring occasionally. 5 min

Roasted Broccoliside

1. Cut the 1 pound of broccoli into even florets and spread them in a single layer on a large rimmed baking sheet. 4 min
2. Drizzle 2 tablespoons olive oil over the florets, sprinkle with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder, then toss to coat evenly. 2 min
3. Roast at 425°F for 20–22 minutes, flipping once halfway through, until the florets are tender with charred, crispy edges. 21 min
4. Transfer the roasted broccoli to a serving dish and squeeze 1 tablespoon fresh lemon juice over the top if using.