Preheat the oven to 400 degrees F.
In a large plastic bag or other large container, combine the marinade ingredients, then add in the chicken thighs. Marinate for 25-30 minutes in the refrigerator.
While chicken is marinating, slice the potatoes into roughly 1 inch pieces with a sharp knife and cutting board. Take out sheet pan and place the parchment paper or baking mat inside. Put the cut up pieces on one side of the sheet pan, pour 1 tablespoon of avocado oil and 1 tsp kosher salt on top then blend everything together with your hands (or tongs).
Place the potatoes in the oven and set the timer for 20 minutes.
As the potatoes are cooking, prep the tomatoes and broccolini. Place both in a large bowl or rectangular dish and pour 1 tablespoon avocado oil and 1/4 kosher salt over them. Mix with hands (or tongs).
Once potatoes are done cooking, take them out of the oven and toss them with the tongs. Make sure they’re only covering half of the sheet pan.
Take chicken out of the refrigerator and remove from it’s container, squeezing any excess juice off into the container. Place each thigh on top of the potatoes separately, making sure none of the chicken overlaps. Put one slice of lemon on top of each chicken thigh.
Place the cherry tomatoes on the opposite side of the sheet pan from the potatoes and then place the broccolini in the middle.
Return sheet pan to the oven and set the timer for 12 minutes.
Once the timer goes off, take the pan out of the oven, remove the lemon slices, and flip each chicken thigh over. Replace the lemon slices on top of the chicken thighs, then put the sheet pan back into the oven and set the timer for another 12 minutes.
After the timer goes off, take the pan out of the oven and check the temperature of the chicken with a meat thermometer. It is fully cooked once the temperature reaches around 165 degrees F. It is likely the chicken will need another 10 minutes or so, but check the temperature every 5 minutes so as not to overcook it.
Once chicken is done, dish up and serve!