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
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
- 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
