Description
Sheet Pan Chicken Thighs with Roasted Broccoli is a quick and flavorful one-pan dinner combining juicy, well-seasoned chicken thighs with tender, caramelized broccoli. This easy-to-make meal is perfect for weeknights, offering a balanced, wholesome plate with minimal cleanup and ready in under 45 minutes.
Ingredients
Scale
Chicken Thighs
- 4 skin-on, bone-in chicken thighs
- 2 tablespoons olive oil (for chicken)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Broccoli
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil (for broccoli)
- Salt and pepper to taste
Optional
- Juice of 1 lemon
- Fresh parsley or thyme for garnish
- Grated Parmesan cheese (optional)
Instructions
- Preheat the Oven and Prepare the Pan: Start by heating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for an easy cleanup later. This high heat helps the chicken skin crisp up while roasting the broccoli to perfection.
- Season the Chicken Thighs: Pat the chicken thighs dry with paper towels to ensure crisp skin. Drizzle olive oil over them, then season generously with salt, pepper, garlic powder, and paprika, rubbing well to coat all sides.
- Prepare the Broccoli: Wash and cut fresh broccoli into bite-sized florets. Toss them in olive oil, salt, and pepper until evenly coated. Spread the broccoli on the sheet pan around the chicken thighs, leaving space between pieces for proper roasting.
- Roast Everything Together: Place the sheet pan in the oven and roast for 30 to 40 minutes, turning the broccoli halfway through. The chicken should reach an internal temperature of 165°F (74°C) and have golden, crispy skin, while the broccoli edges turn lovely and caramelized.
- Finish with Lemon and Serve: Remove from the oven and squeeze fresh lemon juice over the chicken and broccoli while still hot. This adds a subtle brightness that balances the roasted flavors perfectly. Garnish with fresh herbs or sprinkle Parmesan if desired.
Notes
- Pat the chicken dry to achieve crispy skin.
- Space ingredients evenly on the pan to avoid steaming.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
- Flip the broccoli halfway through roasting for even caramelization.
- Let the chicken rest for a few minutes after baking to lock in juices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with broccoli (approx.)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg