Description
Crispy, juicy chicken thighs roasted alongside tender, caramelized broccoli, all seasoned with garlic, thyme, and a squeeze of fresh lemon for a simple yet flavor-packed one pan dinner.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2.5 pounds)
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Lemon wedges from 1 lemon
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
- In a bowl, toss the broccoli with 1 tablespoon olive oil, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pat the chicken thighs dry and rub them with the remaining olive oil, garlic, salt, pepper, paprika, and dried thyme.
- Arrange the chicken thighs skin side up on one side of the sheet pan and spread the broccoli evenly around them without overcrowding.
- Roast for 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden and crisp.
- Remove from the oven and squeeze fresh lemon juice over the chicken and broccoli.
- Let rest for 5 minutes before serving warm.
Notes
- Make sure the chicken skin is completely dry before seasoning for maximum crispiness.
- Avoid overcrowding the pan so the broccoli roasts instead of steams.
- Rotate the pan halfway through cooking if your oven has hot spots.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with broccoli
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg