- 6 boneless, skinless chicken thighs (you can use bone-in and skin-on, but it will increase your bake time slightly)
- ⅓ cup BBQ sauce (sugar free)
- 2 cups diced russet potatoes
- 2 heads of broccoli, chopped into florets
- ½ tbsp ghee
- ½ tsp thyme
- 1 tsp salt, divided
- 1 tsp garlic powder, divided
- 4 thin slices of lemon, optional
- Combine the chicken thighs and BBQ sauce in a bowl, stir to coat completely and refrigerate for at least 30 minutes to marinate.
- Preheat the oven to 350 degrees F. Line a large baking sheet with foil or oven-safe parchment paper. Add the diced potatoes to one-third of the sheet pan, sprinkle the thyme, ½ tsp salt and ½ tsp garlic powder over them, and then add the ghee. Mix it around to evenly coat the potatoes in the ghee and spices. Leave them on that ⅓ side in an even layer.
- On the other side of the sheet pan, add the broccoli to another one-third. Lightly coat the broccoli in a cooking oil spray, and sprinkle over the ½ tsp salt and ½ tsp garlic powder. Use your hands to rub the oil and spices into the broccoli florets really well. Leave them on that side in an even layer.
- Then transfer the BBQ chicken thighs onto the sheet pan in the middle, leaving a bit of space between each one. Brush on any extra BBQ sauce over the top of the thighs.
- Place in the oven, and bake for 40-50 minutes, or until chicken and veggies are cooked all the way through. You may need a few additional minutes if you’re using bone-in thighs, or if you want your vegetables to be more crisp.
- Remove from the oven, let cool, and portion the chicken and vegetables into containers. Store in the refrigerator for up to 5 days.