Roast Chicken With Vegetables

By Sunset
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2 tablespoons olive oil

2 chicken thighs with bones and skin (about 6 oz. each)

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 small red thin-skinned potatoes, cut into 3/4-in. wedges

1 tablespoon fresh thyme leaves

1 tablespoon finely shredded lemon zest

6 ounces broccoli crowns, cut into florets with stems

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