Sheet-Pan Lemon Garlic Chicken Thighs with Broccoli
Crispy-skinned chicken thighs roasted with broccoli and lemon on one pan. Bright, weeknight-friendly, and easy cleanup.
40 mins
5 servings
Ingredients
- 6 Skin-Ons, Bone-in Chicken Thighs
- 1 ¼ pounds Broccoli
- 5 cloves of Garlic
- 1 ¼ Lemon
- 1 ¼ cups Parsley (Fresh)
- ⅞ teaspoon Black Pepper
- 1 ¼ teaspoons Dried Oregano
- 1 ¼ teaspoons Paprika (Smoked)
- 3 ¾ tablespoons Olive Oil
- 1 ½ teaspoons Salt
Directions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it.
- Pat the chicken thighs dry. In a large bowl, toss them with 2 ½ tablespoons olive oil, minced garlic, smoked paprika, oregano, 1 ¼ teaspoons salt, and ⅝ teaspoon pepper until coated.
- Arrange the thighs skin-side up on one side of the pan. Scatter lemon slices around and under the chicken.
- Toss broccoli florets with the remaining 1 ¼ tablespoons olive oil, ⅝ teaspoon salt, and ⅝ teaspoon pepper. Spread on the open side of the pan in a single layer.
- Roast 30–35 minutes, until the chicken skin is browned and the thickest thigh reaches 165°F, and broccoli is tender with browned edges.
- Squeeze the juice of half a lemon over everything. Rest 5 minutes, garnish with parsley if using, and serve.
