Description
This delicious recipe features bone-in, skin-on chicken thighs marinated with a flavorful combination of soy sauce, apple cider vinegar, and spices, paired with roasted broccoli.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 6 cups broccoli florets
- ½ cup low-sodium soy sauce
- ½ cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons pure maple syrup
- 2 cloves garlic (minced)
- ½ teaspoon Italian seasoning
Instructions
- Whisk together the soy sauce, apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, and Italian seasoning in a bowl.
- Transfer about ½ cup of the marinade to a measuring cup.
- Add the chicken thighs to the bowl, and let them marinate for at least 30 minutes, or up to overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the chicken thighs on a sheet pan and roast for 15 minutes.
- Remove the sheet pan from the oven, and add the broccoli to the pan.
- Drizzle a couple tablespoons of the reserved marinade over the chicken and broccoli. Give the broccoli a gentle toss.
- Return the pan to the oven to cook for another 15 minutes, or until the broccoli is browned and crispy and the chicken registers 175°F internally.
- If you’d like to brown the chicken thighs a bit more, remove the broccoli from the pan and place the chicken under the broiler for 3 minutes.
- Drizzle any remaining marinade over the chicken and broccoli before serving.
Notes
- Marinating the chicken overnight enhances the flavor.
- Ensure chicken is cooked to 175°F for safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1 cup broccoli
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg