Print

Sheet Pan Chicken Thighs with Roasted Broccoli

Sheet Pan Chicken Thighs with Roasted Broccoli
Print Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Keywords: sheet pan dinner, chicken thighs, roasted broccoli, easy weeknight meal, healthy dinner, gluten free, one pan meal

Find it online: https://marysplate.com/sheet-pan-chicken-thighs-with-roasted-broccoli/