If you are craving a dish that beautifully balances rich, crispy chicken with bright, tangy veggies, then look no further than this Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe. It’s a one-pan wonder that brings together juicy, perfectly seasoned chicken thighs with tender yet crispy broccoli, all kicked up with lemony freshness and a sprinkle of Parmesan. Every bite bursts with flavor and texture, making it a dinner that feels effortless but absolutely special.
Ingredients You’ll Need
The magic of this Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe lies in its simple ingredients, each playing a crucial role. These ingredients combine to create layers of flavor and a beautiful texture contrast between the crispy chicken skin and the roasted broccoli.
- 6 bone-in skin-on chicken thighs: The star protein, perfect for crisping the skin and keeping the meat juicy.
- 4 cups broccoli florets: Fresh broccoli adds vibrant color and a slightly sweet, roasted crunch.
- 3 tablespoons olive oil, divided: Essential for crisping chicken skin and roasting broccoli to perfection.
- 4 cloves garlic, minced: Adds a lovely aromatic depth that infuses both chicken and broccoli.
- 1 teaspoon lemon zest: Provides a subtle citrus brightness to balance the richness.
- 2 tablespoons lemon juice, divided: Enhances the freshness and adds a tangy kick.
- 1 1/2 teaspoons kosher salt: Crucial for seasoning and bringing all flavors together.
- 1 teaspoon black pepper: Adds a touch of heat and complexity.
- 1 teaspoon smoked paprika: Imparts a smoky warmth that complements the chicken beautifully.
- 1 teaspoon garlic powder: Boosts the garlic flavor without overwhelming.
- 1 teaspoon onion powder: Adds subtle sweetness and savoriness.
- 1 teaspoon Italian seasoning: Brings herbal notes for a Mediterranean vibe.
- 1/4 teaspoon red pepper flakes (optional): For a little gentle heat and zing.
- 1/4 cup grated Parmesan cheese: Sprinkled over broccoli for a nutty, salty finish.
- 1 tablespoon unsalted butter, melted (optional): Adds richness when drizzled over the finished dish.
How to Make Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil, then lightly grease it with olive oil or cooking spray. This step ensures easy cleanup and helps your chicken skin crisp up beautifully.
Step 2: Season the Chicken
Pat the chicken thighs dry with paper towels to remove any moisture—this is key for achieving that irresistible crispiness. Place the thighs in a large bowl. In a separate small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon zest, 1 tablespoon lemon juice, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and optional red pepper flakes. Pour this flavorful mixture over the chicken, rubbing it in well, especially under the skin to infuse every bite. Let it rest while the oven heats up.
Step 3: Roast the Chicken
Arrange the chicken thighs skin side up on your prepared sheet pan with a bit of breathing room between them. Roast in the oven for 15 minutes. This initial roasting starts cooking the chicken gently while allowing the skin to begin crisping.
Step 4: Prepare the Broccoli
While the chicken roasts, toss your broccoli florets in the same bowl you used for the chicken to catch any leftover seasoning bits. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and sprinkle the grated Parmesan cheese on top. Toss again to coat evenly—this little trick ensures the broccoli gets wonderfully crisp and flavorful.
Step 5: Combine and Continue Roasting
Carefully remove the pan from the oven after 15 minutes. Scatter the prepared broccoli florets around the chicken thighs in a single layer, avoiding overcrowding so everything roasts evenly. Pop the pan back into the oven and roast for another 15 to 20 minutes until the chicken skin is deeply golden and the internal temperature reaches 175°F (80°C). Your broccoli should be tender with crispy, browned edges by now.
Step 6: Optional Broil for Extra Crispiness
For that extra crunch, switch your oven to broil for the last 2 to 3 minutes. Keep a close eye on the pan to prevent burning, but this final step will take your Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe to a whole new level of deliciousness.
Step 7: Rest and Finish
Remove the sheet pan and let the chicken rest about five minutes to lock in the juices. Drizzle the remaining hot lemon juice and melted butter over the chicken and broccoli for a luscious finish. Now your dish is ready to serve and impress!
How to Serve Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe
Garnishes
To brighten the dish even more, add a few fresh lemon wedges on the side and a sprinkle of extra Parmesan cheese. Fresh herbs like parsley or thyme can add a lovely burst of color and fresh herbal aroma that complements the robust roasted flavors beautifully.
Side Dishes
While this dish can stand proudly on its own, pairing it with a light grain like fluffy quinoa or a simple garlic mashed potato can balance the meal wonderfully. A crisp green salad with a lemon vinaigrette mirror the citrus notes perfectly and offer textural contrast.
Creative Ways to Present
Try serving the chicken thighs atop a bed of creamy polenta or alongside a bright, tangy couscous salad. For a casual family-friendly twist, slice the chicken and toss it with the broccoli and some pasta for a delightful skillet pasta dinner. Presentation-wise, arrange the chicken and broccoli on a large rustic platter with lemon wedges scattered on top for a charming communal meal.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the chicken and broccoli are fully cooled before refrigerating to maintain the best texture and flavor.
Freezing
For longer storage, freeze the cooked chicken thighs and broccoli separately to preserve texture. Use freezer-safe containers or heavy-duty freezer bags, and consume within 2 months for best flavor. Thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) to restore crispiness, typically about 10-15 minutes. Avoid microwaving if you want to keep the chicken skin crispy and the broccoli edges crisp and delicious.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless chicken thighs will work, but the bone-in version helps retain juiciness and adds flavor. Adjust cooking time accordingly, as boneless thighs cook faster.
What if I’m not a fan of broccoli? Can I use another vegetable?
Absolutely! Cauliflower, Brussels sprouts, or green beans are fantastic roasted vegetables that pair well with this chicken. Just adjust the roasting time if necessary.
Is it necessary to pat the chicken dry?
Patting the chicken dry is key to achieving that perfect crispy skin. Moisture on the skin can cause steaming and prevent it from crisping properly.
Can I prepare the seasoning mix in advance?
Yes, mixing the seasoning ahead of time is convenient and can even enhance the flavors. Store it in an airtight container until ready to use.
Does this recipe work with chicken breasts?
You can use chicken breasts, but be mindful they cook faster and don’t have skin, so the texture and cooking time will differ. Consider searing the breasts first for some crispiness.
Final Thoughts
This Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe is one of those fantastic meals that feels thoughtfully gourmet but really comes together without fuss. It’s perfect for weeknight dinners or casual gatherings when you want something nourishing, colorful, and packed with irresistible flavors. I promise once you try it, this dish will become a go-to favorite in your kitchen too!
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Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
Description
This recipe for Crispy Chicken Thighs with Broccoli offers a perfectly roasted, flavorful meal featuring bone-in, skin-on chicken thighs seasoned with a zesty lemon and spice blend. Paired with Parmesan-coated broccoli, this one-pan oven-roasted dish delivers crispy skin, tender juicy meat, and savory roasted vegetables for an effortless and satisfying dinner.
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 (for chicken marinade)
- 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 black pepper
- 1/4 cup grated Parmesan cheese
Finishing
- 1 tablespoon lemon juice (for drizzling)
- 1 tablespoon unsalted butter, melted (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil, then lightly grease it with olive oil or cooking spray to prevent sticking.
- Prepare Chicken: Pat the chicken thighs dry thoroughly with paper towels, especially the skin, to ensure crispiness. Place the chicken in a large bowl.
- Make 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 optional red pepper flakes.
- Season Chicken: Pour the seasoning mixture over the chicken thighs. Gently lift the skin and rub some seasoning underneath to maximize flavor. Let the chicken sit at room temperature for about 10 minutes while the oven heats.
- Roast Chicken: Place the chicken thighs skin-side up on the prepared sheet pan with space between each piece. Roast in the oven for 15 minutes.
- Prepare Broccoli: While the chicken roasts, add the broccoli florets to the large bowl used for the chicken. Drizzle with remaining 1 tablespoon olive oil, season with salt and pepper, then toss to coat. Sprinkle grated Parmesan over the broccoli and toss again to evenly distribute.
- Add Broccoli to Pan: After 15 minutes, carefully remove the sheet pan from the oven. Arrange the broccoli florets around the chicken thighs in a single layer, ensuring the broccoli is not crowded or piled too high.
- Continue Roasting: Return the pan to the oven and roast for another 15 to 20 minutes, until the chicken skin is deeply golden and crispy, the internal temperature reaches 175°F (80°C), and the broccoli becomes tender with browned, crispy edges.
- Broil for Extra Crispiness (Optional): For even crispier chicken skin, switch the oven to broil and broil for 2 to 3 minutes at the end. Watch closely to avoid 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 the melted butter over the chicken and broccoli for added flavor and richness.
- Serve: Serve the crispy chicken thighs with generous portions of roasted broccoli, adding extra Parmesan cheese and lemon wedges on the side if desired for garnishing.
Notes
- To ensure crispy skin, pat the chicken very dry before seasoning and roasting.
- If you prefer less spice, omit the red pepper flakes.
- For a dairy-free option, skip the Parmesan cheese and melted butter.
- Make sure to space the chicken and broccoli evenly on the sheet pan to allow proper roasting and crisping.
- Use a meat thermometer to verify the chicken’s internal temperature reaches 175°F (80°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
