Sheet Pan Chicken with Potatoes and Broccoli

Preheat the oven to 220 °C and line a baking sheet with parchment paper. Peel the potatoes and cut them into cubes of approx. 2 cm. Mix them on the baking sheet with 1 tbsp rapeseed oil, salt, and pepper. Bake in the oven for 15 minutes at 210–220 °C.

Meanwhile, mix lemon zest, salt, and pepper. Halve the chicken thighs at the joint and rub them all over with the lemon-spice mixture.

Prepare the remaining vegetables: peel and roughly chop the onions, halve the garlic bulb lengthwise. Wash the bell pepper and also cut it into approx. 2 cm pieces.