American · easy
Sheet Pan Chicken Thighs and Broccoli
Bone-in chicken thighs and broccoli florets roasted on one pan. The broccoli gets crispy edges and the chicken skin crackles. 10 minutes of prep, 35 minutes in the oven, one pan to wash.
- 45 min
- Total
- 4
- Serves
- $12.00
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Dairy-free
Parent noteCut broccoli into small florets for crispier edges. Serve with ketchup or ranch for dipping.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Bone-In Skin-On Chicken Thighs4 pieces (about 2.5 lbs)
- Broccoli1 large head, cut into small florets
- Olive Oil4 tbsp
- Garlic Powder1 tsp
- Onion Powder1/2 tsp
- Smoked Paprika1/2 tsp
- Kosher Salt1 1/2 tsp
- Black Pepper1/2 tsp
- Lemon1 medium, for squeezing
Method
- 01
Preheat oven to 425F. Line a large baking sheet with foil.
- 02
Pat chicken thighs dry. Drizzle with 2 tbsp olive oil and season with garlic powder, onion powder, paprika, salt, and pepper on both sides.
- 03
Place chicken skin-side up on one half of the baking sheet. Roast 15 minutes.
- 04
Toss broccoli florets with 2 tbsp olive oil, salt, and pepper.
- 05
Add broccoli to the empty half of the pan. Roast 20 more minutes until chicken skin is crispy and broccoli has charred edges.
- 06
Squeeze lemon juice over everything before serving.
- 380
- Calories
- 34g
- Protein
- 8g
- Carbs
- 22g
- Fat
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Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
