Lemon-Garlic Dump Chicken Thighs with Broccoli

Preheat oven to 425°F.

Whisk broth, oil, lemon zest, lemon juice, garlic, rosemary and 1/4 teaspoon each salt and pepper in a measuring cup.

Sprinkle chicken pieces with the remaining 1/4 teaspoon each salt and pepper. Arrange in a 9-by-13-inch baking dish along with broccoli and onion. Pour the broth mixture over the chicken and vegetables; bake until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 30 minutes.

Divide the chicken and vegetables among 4 plates and drizzle with some of the sauce.