Lemon Roasted Chicken Thighs with Potatoes and Broccoli

1. Roast the Broccoli:

Preheat your oven to 425°F (220°C). On a baking sheet, season the broccoli florets with garlic powder, smoked paprika, salt, and pepper. Lightly spray with olive oil. Roast the broccoli in the oven for about 20-25 minutes, or until the florets are crispy and slightly charred at the edges. Toss halfway through for even crispiness.

2. Make the Creamy Mashed Potatoes:

While the broccoli is roasting, place the baby potatoes in a pot and cover with water. Boil the potatoes until tender, about 15-20 minutes. Drain and return them to the pot. Add the roasted red pepper hummus, cottage cheese, lemon zest, and lemon juice. Use a hand mixer to whip the potatoes until smooth and creamy. Taste and adjust seasoning as needed with salt and pepper.

3. Prepare and Cook the Chicken Thighs:

Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper. Heat a cast iron pan over medium-high heat and lightly spray with olive oil. Brown the chicken thighs on both sides, about 4-5 minutes per side. Once browned, add the lemon zest and lemon juice to the pan, then transfer the pan to the preheated oven at 425°F (220°C). Bake for an additional 20-25 minutes or until the internal temperature reaches 165°F (74°C).

4. Assemble and Enjoy:

Once the chicken is cooked and rested, serve it alongside the creamy mashed potatoes and crispy roasted broccoli. Garnish with fresh herbs if desired and enjoy a zesty, satisfying meal!