This is the meal that proves you don't need 47 pans, a sous vide machine, or a culinary degree to eat well. One sheet pan. A few ingredients you can pronounce. Thirty minutes. Dinner that doesn't come in a paper bag.
Crank your oven to 425°F (220°C). While it heats, grab a sheet pan and line it with parchment paper. Not because you're fancy — because you don't want to scrub a pan later.
In a bowl, toss the chicken thighs with olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Actually coat them. Don't just wave the seasoning over the chicken from across the room.
Lay the chicken thighs skin-side up in the center of the sheet pan. Scatter the halved potatoes around them. Drizzle everything with a little extra olive oil.
Slide it into the oven for 15 minutes. The potatoes need a head start because they're dense. Unlike broccoli, which cooks faster because it's basically a tiny tree that gives up easily.
Pull the pan out, add the broccoli florets around the edges, give everything a quick toss (don't flip the chicken), and put it back in for another 15 minutes.
Chicken should be golden and cooked through (165°F internal temp — get a thermometer, they're $10). Potatoes should be fork-tender. Broccoli should have some char. Squeeze extra lemon on top and pull it out.
This is the step most people skip, and it's the reason most people stay overweight. What you just cooked is 4 meals — not tonight's dinner. One chicken thigh, a quarter of the potatoes, a quarter of the broccoli. That's your plate. That's a full, complete meal with plenty of protein. It is enough.
Now put the rest in containers before you sit down to eat. Not after. Not "in a minute." Right now. Because if you leave it all on the pan and sit on the couch, you will eat the whole thing and then wonder why nothing ever changes.