Instructions

1. Combine the chicken thighs and BBQ sauce in a bowl, stir to coat completely and refrigerate for at least 30 minutes to marinate.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove from the oven, let cool, and portion the chicken and vegetables into containers. Store in the refrigerator for up to 5 days.