Description
Sheet Pan Chicken Thighs with Roasted Broccoli is an easy, healthy, and flavorful dinner recipe that combines juicy, crispy chicken thighs with perfectly roasted broccoli. Cooked on a single sheet pan, this meal saves time and cleanup without sacrificing taste, making it ideal for busy weeknights and family dinners.
Ingredients
Scale
Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Broccoli
- 1 large head of broccoli, cut into bite-sized florets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder
Optional
- Juice of ½ lemon
- Fresh parsley or chopped chives, for garnish
- Lemon wedges, for serving
Instructions
- Preheat Your Oven: Start by setting your oven to 425°F (220°C). This high temperature helps the chicken skin get crispy while the broccoli roasts to tender perfection.
- Prepare the Broccoli: Wash and cut the broccoli into bite-sized florets. Toss them with about half of the olive oil, a pinch of salt, pepper, and garlic powder. Spread them out evenly on one side of your sheet pan.
- Season the Chicken Thighs: Pat the chicken thighs dry with a paper towel to ensure crispiness. Rub them with the remaining olive oil, then sprinkle evenly with salt, pepper, garlic powder, and smoked paprika to coat well.
- Arrange on the Sheet Pan: Place the seasoned chicken thighs skin-side up on the other side of the sheet pan, making sure they have space around them for even cooking.
- Roast Until Golden and Cooked Through: Put the pan in the oven and roast for about 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is crispy golden brown. The broccoli should be slightly charred and tender. Flip the broccoli halfway through cooking to ensure even caramelization.
- Optional Lemon Squeeze: Once out of the oven, squeeze fresh lemon juice over the chicken and broccoli to add a bright, fresh finish to the dish. Garnish with fresh parsley or chopped chives and serve with lemon wedges if desired.
Notes
- Pat your chicken completely dry before oiling and seasoning to maximize crispiness.
- Arrange everything with enough space on the sheet pan so heat circulates and ingredients roast evenly.
- Use a meat thermometer to check the chicken’s internal temperature; it should reach 165°F (74°C) for safety.
- Flip the broccoli once during roasting for even caramelization and tender edges.
- Don’t overcrowd the pan to avoid steaming and ensure proper roasting texture and flavor.
- Boneless chicken thighs can be used but reduce roasting time accordingly to prevent drying out.
- This recipe is naturally gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen (preferably separately) for up to 2 months.
- Reheat in a 350°F (175°C) oven or air fryer to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with broccoli
- 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: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg
Keywords: sheet pan dinner, chicken thighs, roasted broccoli, easy weeknight meal, healthy dinner, gluten free, one pan meal
