If you are searching for a dinner that is both effortless and deeply satisfying, this Crispy Chicken Thighs with Roasted Broccoli Recipe is here to brighten your meal plan. Juicy, golden chicken thighs with a perfectly crisp skin pair beautifully with tender roasted broccoli that’s loaded with garlic, lemon, and Parmesan. The harmony of flavors and textures in this dish will win over anyone at your table, making it a weeknight hero or a special weekend treat.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most unforgettable dishes. Every item here plays a vital role — from the chicken thighs that promise juicy richness to the medley of spices that infuse incredible flavor. The broccoli doesn’t just add vibrant color but also a satisfying crunch that perfectly complements the tender meat.
- 6 bone-in skin-on chicken thighs: The skin crisps up beautifully, locking in juicy flavor under.
- 4 cups broccoli florets: Provides a fresh, green contrast and roasts up with a slight char for complexity.
- 3 tablespoons olive oil (divided): Used to coat chicken and broccoli, helping everything brown deliciously.
- 4 cloves garlic, minced: Adds a savory punch that sings when roasted.
- 1 teaspoon lemon zest: Brightens the dish with a subtle citrus aroma.
- 2 tablespoons lemon juice (divided): Adds fresh acidity to balance rich flavors.
- 1 1/2 teaspoons kosher salt: Essential for seasoning and bringing out all other flavors.
- 1 teaspoon black pepper: Adds a mild heat and depth.
- 1 teaspoon smoked paprika: Introduces a warm, smoky flavor complexity.
- 1 teaspoon garlic powder: Boosts the garlic flavor for deeper aromatic notes.
- 1 teaspoon onion powder: Enhances savory savoriness without overpowering.
- 1 teaspoon Italian seasoning: Brings a fragrant herbal blend that ties ingredients together.
- 1/4 teaspoon red pepper flakes (optional): Adds a faint kick for those who like a little heat.
- 1/4 cup grated Parmesan cheese: Coats the broccoli with a salty, nutty crispness when roasted.
- 1 tablespoon unsalted butter, melted (optional): Adds richness and a glossy finish at the end.
How to Make Crispy Chicken Thighs with Roasted Broccoli Recipe
Step 1: Prepare your oven and baking pan
Start by preheating your oven to 425°F (220°C) — a nicely high temperature that’s perfect for achieving crispy chicken skin and beautifully roasted broccoli. Line a large rimmed sheet pan with parchment paper or foil, then lightly grease it with olive oil or cooking spray to prevent sticking and encourage browning.
Step 2: Dry and season the chicken thighs
Pat your chicken thighs very dry with paper towels, especially the skin side. This step is crucial for crispiness, as moisture is the enemy of a crunchy crust. Place the thighs in a large bowl and get ready to coat them with your flavorful seasoning.
Step 3: Mix the seasoning marinade
In a small bowl, whisk together 2 tablespoons of olive oil with minced garlic, lemon zest, 1 tablespoon of lemon juice, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and optional red pepper flakes. This fragrant mix combines smoky, savory, and citrus notes to infuse the chicken with incredible flavor.
Step 4: Rub the seasoning under the skin
Pour the seasoning mixture over the chicken thighs, then gently lift the skin and rub some of the spices underneath. This ensures that every bite has bursting flavor right beneath the crispy surface. Let the chicken sit for about 10 minutes while your oven finishes heating to allow the marinade to do its magic.
Step 5: Begin roasting the chicken
Arrange your seasoned chicken thighs skin side up on the prepared sheet pan, leaving a bit of space between pieces so they roast evenly. Slide the pan into the oven and roast for 15 minutes. This initial high heat kick-starts the browning process on that gorgeous skin.
Step 6: Toss broccoli with oil, seasoning, and Parmesan
While the chicken starts roasting, place the broccoli florets into the same large bowl you used for the chicken. Drizzle with the remaining 1 tablespoon of olive oil, then season lightly with salt and pepper. Toss generously with grated Parmesan for a cheesy crust that crisps up when roasted.
Step 7: Add broccoli to the pan and continue roasting
After those first 15 minutes, carefully pull your sheet pan from the oven. Scatter the Parmesan-coated broccoli florets around the chicken in a single layer—spread them out so they roast instead of steam. Pop the pan back in and roast everything for another 15 to 20 minutes, until the chicken skin is a deep golden brown and the broccoli is tender with beautifully crispy edges.
Step 8: Optional broil for extra crispiness
If you crave even more crunch, switch the oven to broil for 2 to 3 minutes at the very end. Watch closely so the chicken skin and broccoli don’t burn, but get that last-minute gorgeous golden finish.
Step 9: Rest and finish with lemon and butter
Once roasted to perfection, remove the pan and let the chicken thighs rest about 5 minutes. This rest time helps the juices redistribute for maximum tenderness. Drizzle the remaining tablespoon of lemon juice and the melted butter over the chicken and broccoli for an irresistible shiny glaze and a bright flavor boost.
Step 10: Serve and enjoy
Serve the crispy chicken thighs alongside generous scoops of the roasted broccoli. Sprinkle extra Parmesan and add some lemon wedges on the side if you like your meals with a little extra zing. This meal looks as vibrant as it tastes, and it’s destined to become one of your all-time favorites.
How to Serve Crispy Chicken Thighs with Roasted Broccoli Recipe
Garnishes
Add a sprinkle of fresh parsley or chopped chives for a pop of green and subtle herbal aroma. A few lemon wedges on the side not only look fresh but provide an easy way for everyone to add an extra citrus touch to their plates. For an added touch of indulgence, a light drizzle of extra melted butter over the top is simply divine.
Side Dishes
This hearty yet healthy meal pairs beautifully with fluffy rice, creamy mashed potatoes, or a crusty slice of artisan bread to soak up those pan juices. If you want to keep things light, a simple mixed green salad with a tangy vinaigrette complements the roasted flavors exquisitely.
Creative Ways to Present
For a stunning presentation, serve everything family-style on a large wooden board or platter so guests can help themselves. Another idea is plating individual servings by laying roasted broccoli in a neat bed, then placing the chicken thigh on top, garnished with a sprinkle of Parmesan and a lemon wedge for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
After your meal, store any leftovers in an airtight container in the refrigerator. The crispy skin may soften slightly, but the flavors remain deliciously intact. Consume within 3 to 4 days for the best taste and safety.
Freezing
You can freeze cooked chicken thighs and broccoli for up to 2 months. Place portions in freezer-safe containers or bags, removing as much air as possible. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
For tender, juicy reheated chicken with some regained crispiness, warm it in a preheated oven at 375°F (190°C) on a baking sheet for about 10 to 15 minutes. Broccoli reheats best gently in the oven or quickly in a skillet to preserve its texture without becoming soggy.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook faster, so reduce the roasting time accordingly to avoid overcooking. The skin won’t be a factor, so you may lose some crispiness but will still get great flavor.
What if I don’t have smoked paprika?
If you’re out of smoked paprika, regular paprika or a pinch of chili powder works fine. The smoky depth adds character but is not mandatory for the dish’s success.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as none of the ingredients contain gluten. Just be sure your Parmesan and seasonings don’t have hidden additives if you have a sensitivity.
Is the red pepper flakes optional?
Yes, red pepper flakes are entirely optional and meant for those who enjoy a subtle bit of heat. Feel free to omit if you prefer no spice, or adjust the amount to your liking.
Can I use frozen broccoli instead of fresh?
Fresh broccoli is best for roasting because it crisps up nicely. Frozen broccoli tends to be more watery and can steam rather than roast. If using frozen, make sure to thaw and dry it thoroughly before seasoning and roasting.
Final Thoughts
This Crispy Chicken Thighs with Roasted Broccoli Recipe is such a rewarding way to enjoy simple ingredients transformed into a show-stopping, comforting meal. It’s perfect for those nights when you want something hearty yet straightforward, bursting with flavor and texture. I hope you try it soon and make it a beloved staple in your dinner rotation as it is in mine!
Print
Crispy Chicken Thighs with Roasted Broccoli Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crispy Chicken Thighs with Broccoli is a delicious and easy sheet pan dinner featuring bone-in, skin-on chicken thighs seasoned with a flavorful blend of spices and roasted to golden perfection alongside tender Parmesan-coated broccoli. This meal is perfect for a quick weeknight dinner that combines crispy skin chicken and perfectly roasted vegetables with bright lemon and garlic notes.
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 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)
Broccoli
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 1/4 cup grated Parmesan cheese
Finishing touch (optional)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil and lightly grease it with olive oil or cooking spray for easy cleanup and to prevent sticking.
- Prepare the chicken: Thoroughly pat the chicken thighs dry with paper towels, focusing on drying the skin to ensure it crisps up well during roasting. Place the chicken in a large bowl.
- Make the seasoning mixture: 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. This aromatic blend will give the chicken deep flavor.
- Season the chicken: Pour the seasoning mixture over the chicken thighs and rub it in thoroughly. Gently lift the chicken skin and work some seasoning underneath to maximize the flavor. Let the chicken rest for about 10 minutes while the oven finishes heating.
- Initial roasting: Arrange the chicken thighs skin-side up on the prepared sheet pan, spacing them apart. Roast in the oven for 15 minutes to begin cooking and crisping the skin.
- Prepare the broccoli: While the chicken roasts, add the broccoli florets to the bowl used for the chicken. Drizzle with the remaining 1 tablespoon olive oil, season with a pinch of salt and pepper, and toss to coat evenly. Sprinkle the grated Parmesan cheese over the broccoli and toss again to distribute.
- Add the broccoli to the pan: After the initial 15 minutes, carefully remove the sheet pan from the oven. Scatter the seasoned broccoli around the chicken thighs in a single layer, making sure not to pile it up to allow even roasting.
- Finish roasting: Return the pan to the oven and roast for an additional 15–20 minutes. The chicken skin should become deeply golden and crispy, and the internal temperature of the thighs should reach 175°F (80°C). The broccoli will become tender and develop browned, crispy edges.
- Optional broil for extra crispiness: If desired, switch the oven to broil and broil the chicken and broccoli for 2–3 minutes to boost crispiness. Watch closely to prevent burning.
- Rest and finish: Remove the pan from the oven and let the chicken rest for about 5 minutes. Drizzle the remaining 1 tablespoon lemon juice and melted butter over both the chicken and broccoli for a luscious finish.
- Serve: Serve the crispy chicken thighs alongside generous portions of roasted broccoli. Optionally add extra Parmesan cheese and lemon wedges for garnish and added flavor.
Notes
- Patting the chicken dry is crucial for crispy skin.
- Use bone-in, skin-on thighs for best flavor and texture.
- If you prefer less heat, omit the red pepper flakes.
- Broccoli can be substituted with other roasting vegetables like cauliflower or Brussels sprouts.
- Use a meat thermometer to ensure chicken is fully cooked to 175°F (80°C).
- Broiling at the end is optional but adds extra crispiness.
- Resting the chicken allows juices to redistribute for moist meat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
