HABANERO CHICKEN AND BROCCOLI

In this bright, tangy sheet-pan dish, the chicken gets a quick first roast covered in a light oregano and garlic marinade. That quick warmup is followed by a stellar run: The chicken is flipped, broccoli florets get tucked all around and a sweet citrus sauce with the slightest habanero kick drenches the mix. The sauce adds flavor and moisture to the chicken as it roasts and browns, and soaks the broccoli, which chars and tenderizes.

Makes: Total time:

4 servings

50 minutes

¾ cup olive oil

6 garlic cloves, 5 finely chopped and 1 left whole 2 teaspoons dried oregano, crumbled

1 tablespoon plus 1 teaspoon kosher or coarse sea salt

1 ½ teaspoons ground black pepper

4 whole bone-in, skin-on chicken legs or 8 thighs

⅓ cup freshly squeezed lime juice (from 3 to 4 limes)

½ cup freshly squeezed lemon juice (from 2 lemons) 3 tablespoons honey

1 fresh habanero, stemmed 2 pounds broccoli (about 2 large heads), cut into large florets then halved lengthwise

Cooked rice, for serving

1. Heat the oven to 425 degrees and position the rack in the middle.

2. In a small bowl, combine ¼ cup of the olive oil with the finely chopped garlic, 1 teaspoon oregano, 1 teaspoon salt and ½ teaspoon pepper. Mix well. Rub all over the chicken pieces and place them skin-side down in a large sheet pan.

3. In the jar of a blender, add the remaining ½ cup olive oil, 1 teaspoon oregano, 1 whole garlic clove, plus the lime juice, lemon juice, honey, habanero, 1 tablespoon salt and 1 teaspoon pepper. Purée until completely smooth.

4. Roast the chicken in the oven for 15 minutes. Remove from the oven, carefully release and flip the chicken pieces using a spatula, and

arrange the halved broccoli florets between the chicken pieces. Pour the blended habanero sauce all over the broccoli.

5. Place back in the oven

to roast for 25 minutes.

The chicken should have browned on top and be fully cooked, and the broccoli should be a bit charred on the outside but retain some

crunch.

6. Divide the chicken and the broccoli among plates, along with rice, if desired. Spoon the sauce from the sheet pan over the top.

KERRI BREWER/THE NEW YORK TIMES PHOTOS When pureed, fresh habaneros can add their citrusy kick to marinades, like the one used in this simple sheet-pan chicken dinner.