Juicy Sheet Pan Chicken Thighs with Roasted Broccoli Bliss

This Sheet Pan Chicken Thighs with Roasted Broccoli recipe is a quick, flavorful one-pan meal perfect for busy weeknights.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 pieces

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Bone-in thighs are best for crispiness.
2 tablespoons Olive Oil Can be swapped with avocado oil.
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder Fresh minced garlic can be used.
1 teaspoon Paprika Use smoked paprika for a bolder taste.

For the Broccoli

1 head Broccoli Can be swapped for cauliflower or Brussels sprouts.

Finishing Touches

2 tablespoons Lemon Juice Vinegar can work in a pinch.
2 tablespoons Fresh Herbs (Parsley or Thyme) Optional.

Equipment

Large Sheet Pan
Parchment Paper or Aluminum Foil
Mixing Bowl
Meat Thermometer

Method

Preparation Steps

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or aluminum foil.
Pat the chicken thighs dry, drizzle with olive oil, and season generously with salt, pepper, garlic powder, and paprika.
Wash and cut the broccoli into uniform florets, and toss with olive oil, salt, and pepper.
Arrange the seasoned chicken thighs on one side of the sheet pan and scatter the broccoli on the other.
Roast in the oven for 30-40 minutes, stirring the broccoli halfway through.
Once cooked, remove from the oven and squeeze lemon juice over the chicken and broccoli, then sprinkle with fresh herbs.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 10gProtein: 28gFat: 30gSaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 90mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in airtight containers for up to 2 months.

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