Sheetpan Chicken

• 4 boneless, skinless chicken thighs
• 0.75 tsp. freshly ground black pepper, divided
• 8 small fresh sage leaves, divided
• 4 thin slices prosciutto
• 0.5 lb. baby new potatoes, sliced in half lengthwise, quartered if large
• 1 garlic clove, finely chopped
• 2 Tbsp. olive oil, divided
• 0.75 tsp. kosher salt, divided
• 2 oil-packed anchovy fillets, drained, finely chopped
• 2 tsp. red wine vinegar
• 1 tsp. honey
• 1 bunch broccolini

Position your oven racks in the upper and lower thirds of the oven and preheat to 425°F.

Arrange the chicken thighs in a single layer on a rimmed baking sheet and season with a few grinds of pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto.

Finely chop the remaining 4 sage leaves and toss with the potatoes, garlic, 1 Tbsp. oil, 1 pinch of salt, and a few grinds of pepper on the second rimmed baking sheet.

Cook the chicken on the upper shelf of the oven and potatoes on the lower shelf until the prosciutto is crisp and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 12–14 minutes.

Meanwhile, whisk the anchovies, vinegar, honey, and remaining Tbsp. oil, a pinch of salt, and a few grinds of pepper in a large bowl; add the broccolini and toss to coat.

Remove the sheets from the oven; let the chicken rest. Spread the broccolini evenly over the potatoes and return that sheet to the upper shelf of the oven. Roast until the potatoes are tender and the broccolini is browned at edges, about 5 minutes more.

Divide the chicken among 2 warm plates and serve the potatoes and broccolini alongside.