Steps
- 1
Whisk together marinade: olive oil, lemon juice + zest, garlic, rosemary, thyme, oregano, salt, pepper, and paprika.
- 2
Coat chicken thoroughly (under the skin if possible). Cover and refrigerate minimum 30 minutes, ideal 4–8 hours.
- 3
Remove chicken from fridge 30 minutes before cooking. Preheat oven to 400°F.
- 4
Toss onion wedges with olive oil, salt, and pepper. Spread in baking dish. Place marinated chicken on top. Lightly brush with melted butter.
- 5
Bake chicken alone first: thighs 20 minutes, breasts 15 minutes.
- 6
While chicken roasts, toss broccoli with olive oil, salt, and pepper.
- 7
After initial roast time, remove pan, add broccoli around chicken, and return to oven.
- 8
Continue baking: thighs 15–20 more minutes, breasts 10–15 more minutes. Chicken should reach 165°F internal temp.
- 9
Optional: broil 2–3 minutes at the end for crispier skin.
- 10
Rest chicken 5–10 minutes. Spoon pan juices and softened roasted onions over everything.
- 11
Serve chicken with roasted onions on top, broccoli on side, and pan juices over rice or potatoes.