Preheat the oven to 400℉

Next, season the chicken thighs on both sides with ¼ teaspoon salt and 1 ¼ teaspoon G&K All-Purpose spice and place it on the small baking sheet lined with parchment paper, skin side up.

Now prep the potatoes. Wash and cut the mini potatoes into wedges (cutting them into fours length-wise). Move the wedges to a large bowl with 1 tbsp olive oil, ½ teaspoon salt and ¾ teaspoon G&K All-Purpose spice. Toss everything to coat the potatoes well and spread them out on the larger baking sheet in a single layer.

Place both sheet pans in the oven and bake for 35 minutes, flipping the potatoes halfway. The internal temperature of the chicken should be at least 165℉.

The last step is to prep the broccoli. Wash the broccoli and cut it into bite-size florets. Add the florets to a large bowl with 1 tbsp olive oil, onion powder and ¼ teaspoon salt.

Spread the broccoli onto a small parchment-lined baking sheet (or add it next to the chicken if you are using two large baking sheets). When there are 15 minutes left on the timer for the chicken and potatoes, place the broccoli in the oven.

Once the timer goes off, take all the baking sheets out of the oven.

Split all the ingredients between two plates and enjoy.