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
Scale
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
