Description
Enjoy these crispy chicken thighs paired with perfectly roasted broccoli, seasoned to perfection for a delicious meal.
Ingredients
Scale
- 6 bone-in skin-on chicken thighs
- 4 cups broccoli florets
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, divided
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter, melted (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil and lightly grease it with a little olive oil or cooking spray.
- Pat the chicken thighs very dry with paper towels, especially the skin, and place them in a large bowl.
- In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, 1 tablespoon lemon juice, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes if using.
- Pour the seasoning mixture over the chicken thighs and rub it in well, lifting the skin gently so some of the seasoning gets underneath. Let the chicken sit for about 10 minutes while the oven finishes heating.
- Arrange the seasoned chicken thighs on the prepared sheet pan, skin side up, leaving a little space between each piece. Roast for 15 minutes.
- While the chicken roasts, add the broccoli florets to the same bowl you used for the chicken. Drizzle with the remaining 1 tablespoon olive oil, season with a pinch of salt and pepper, and toss to coat. Sprinkle the grated Parmesan over the broccoli and toss again.
- After 15 minutes, carefully remove the sheet pan from the oven and scatter the broccoli around the chicken thighs in a single layer, making sure it’s not piled too high.
- Return the pan to the oven and roast for another 15–20 minutes, or until the chicken skin is deeply golden and the internal temperature of the thighs reaches 175°F (80°C) and the broccoli is tender with browned, crispy edges.
- If you want extra crispiness, switch the oven to broil for 2–3 minutes at the end, watching closely so the chicken does not burn.
- Remove the pan from the oven and let the chicken rest for about 5 minutes. Drizzle the remaining 1 tablespoon lemon juice and the melted butter over the chicken and broccoli.
- Serve the crispy chicken thighs with generous scoops of roasted broccoli, adding extra Parmesan and lemon wedges on the side if desired.
Notes
- Make sure to dry the chicken thighs thoroughly for maximum crispiness.
- Adjust the seasoning according to your taste preference, especially if you like it spicy with red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and 1 cup broccoli
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg