There is something irresistibly satisfying about a meal that combines bold flavors and effortless cooking, and that is exactly what this Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe delivers. Juicy, perfectly seasoned chicken thighs with skin so crispy you’ll hear a delightful crackle with every bite, paired with tender broccoli florets roasted to golden perfection, and brightened by the zesty touch of lemon—this dish is a celebration of simple ingredients coming together in a truly spectacular way. Whether you’re cooking for family or friends, this recipe is sure to become a beloved favorite that you’ll find yourself making again and again.
Ingredients You’ll Need
The magic of this Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role, from the rich, succulent chicken thighs to the vibrant broccoli that adds both color and nutrition, all enhanced by a blend of spices and fresh lemon for a burst of brightness.
- 6 bone-in skin-on chicken thighs: The star of the dish, delivering juiciness and crispy skin when cooked right.
- 4 cups broccoli florets: Adds a fresh, healthy crunch and complements the chicken’s richness.
- 3 tablespoons olive oil, divided: Helps in roasting and achieving that perfect golden texture.
- 4 cloves garlic, minced: Imparts aromatic depth and a savory kick to the seasoning.
- 1 teaspoon lemon zest: Provides a fragrant citrus note that lifts the whole dish.
- 2 tablespoons lemon juice, divided: Adds tanginess that balances the richness of the chicken.
- 1 1/2 teaspoons kosher salt: Essential for seasoning to enhance all flavor layers.
- 1 teaspoon black pepper: Brings a gentle heat and sharpness to the palate.
- 1 teaspoon smoked paprika: Adds a smoky dimension that complements the roasted elements beautifully.
- 1 teaspoon garlic powder: Reinforces the garlic taste and adds depth.
- 1 teaspoon onion powder: Offers subtle sweetness and complexity to the seasoning blend.
- 1 teaspoon Italian seasoning: Brings herbaceous notes for a well-rounded flavor profile.
- 1/4 teaspoon red pepper flakes (optional): Gives a touch of spicy heat if you like a little kick.
- 1/4 cup grated Parmesan cheese: Adds a salty, savory crust to the broccoli.
- 1 tablespoon unsalted butter, melted (optional): Drizzled at the end for a luscious finish.
How to Make Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe
Step 1: Prepare for Roasting
Begin by heating your oven to a sizzling 425°F (220°C). This high temperature is exactly what you need to get that coveted crispy skin on the chicken and perfectly roasted broccoli. Prepare a large sheet pan by lining it with parchment paper or foil and lightly greasing it; this will prevent sticking and make cleanup a breeze.
Step 2: Season the Chicken
Pat the chicken thighs dry with paper towels—dry skin is key to crispiness! Place them in a bowl while you whisk together a heavenly blend of olive oil, minced garlic, lemon zest, lemon juice, and a robust mix of seasonings including kosher salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and if you love some heat, add red pepper flakes. Rub this seasoning under the skin and on top of the thighs, making sure every inch is covered. Let the chicken rest for about 10 minutes; this short marination heightens flavor and helps the skin crisp up in the oven.
Step 3: Roast the Chicken
Arrange the coated chicken thighs on your prepared pan skin side up, spacing them slightly apart so they roast evenly instead of steaming. Pop them into the oven for 15 minutes—this initial blast will start their transformation toward crispy perfection.
Step 4: Prepare the Broccoli
While the chicken begins cooking, toss your broccoli florets in the same bowl you used before. Drizzle with the remaining tablespoon of olive oil, season lightly with salt and pepper, then sprinkle the grated Parmesan cheese over the top and toss again to coat. This Parmesan addition is what makes the broccoli irresistibly savory with just a hint of crispiness.
Step 5: Add Broccoli and Roast Together
After the first 15 minutes, carefully remove the pan to scatter the broccoli florets around the chicken thighs in a single layer. Avoid piling the broccoli so that it roasts nicely rather than steaming. Return the pan to the oven for another 15 to 20 minutes until the chicken skin turns a gorgeous golden brown and reaches 175°F (80°C) internally. The broccoli should be perfectly tender with edges that are beautifully crisp.
Step 6: Optional Broil for Extra Crispiness
If you’re craving that extra crunch, switch your oven to broil for 2 to 3 minutes at the end of cooking. Watch closely here, as it can go from perfectly crispy to burnt in moments!
Step 7: Final Touches
Remove the pan from the oven and let the chicken rest for about 5 minutes—it helps keep everything juicy. Drizzle with the remaining lemon juice and optional melted butter for a glossy, flavorful finish that will turn this meal into something unforgettable.
How to Serve Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese and a few lemon wedges on the side make perfect garnishes, adding an extra layer of tangy richness and bright acidity. Fresh herbs like parsley or thyme also complement the dish beautifully with their fresh, herbal notes.
Side Dishes
This Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe stands out on its own, but if you want to turn it into a full feast, consider serving it alongside creamy mashed potatoes, fluffy rice, or crusty artisan bread to soak up all the delicious juices.
Creative Ways to Present
For a fun twist, serve the roasted broccoli atop a bed of warm quinoa or farro for an added nutty flavor and texture. You could also slice the thighs and arrange them over a fresh green salad drizzled with a lemon vinaigrette for a lighter, vibrant meal option.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover chicken thighs and roasted broccoli in an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen a bit, making leftovers almost as delicious as fresh.
Freezing
For longer storage, wrap the chicken and broccoli tightly in foil or place in freezer-safe containers. They will keep well for up to 2 months. Be sure to label with the date so you can enjoy them at their best.
Reheating
Reheat leftovers in a preheated 375°F oven, uncovered, for about 15 minutes or until heated through and skin recovers some crispness. Avoid the microwave if you want to maintain that crispy texture.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can, but bone-in thighs provide more flavor and help keep the meat juicy while roasting. Boneless thighs will cook faster, so adjust the cooking time accordingly and watch carefully to avoid drying out.
Is it possible to make this recipe without Parmesan?
Absolutely! The Parmesan adds a lovely savory note to the broccoli, but if you’re avoiding dairy or don’t have it on hand, simply roast the broccoli with olive oil and seasonings—you’ll still get great flavor.
Can I prepare this recipe for a larger crowd?
Definitely. Just use multiple sheet pans or work in batches to ensure the chicken and broccoli have enough space to roast properly. Avoid crowding to keep everything crisp and caramelized.
What’s the secret to extra crispy chicken skin?
Patting the chicken skin very dry before seasoning and roasting at a high temperature are key. Letting the chicken rest uncovered in the fridge for a few hours beforehand can also help draw out moisture for even crispier results.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you check your seasonings for any additives. It’s a safe and flavorful option for gluten-sensitive eaters.
Final Thoughts
I can’t recommend this Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe enough. It’s one of those wonderfully satisfying meals that feels special but is surprisingly simple to make. The balance of crispy, juicy, tangy, and savory elements means every bite is a happy one. So grab those chicken thighs, preheat your oven, and dive into a dinner that’s destined to be your new go-to!
Print
Crispy Chicken Thighs with Roasted Broccoli and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Crispy Chicken Thighs with Broccoli recipe features juicy, golden-brown chicken thighs roasted to perfection alongside tender broccoli florets sprinkled with Parmesan. The dish combines bold flavors from smoked paprika, garlic, and lemon, making a wholesome and easy weeknight dinner that’s both satisfying and packed with vibrant herbs and seasonings.
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
- 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 (remaining)
- 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, and lightly grease it with olive oil or cooking spray to prevent sticking.
- Prepare Chicken: Pat the chicken thighs very dry with paper towels, especially the skin, to ensure crispiness. Place them in a large mixing 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 red pepper flakes if using.
- Season Chicken: Pour the seasoning mixture over the chicken thighs and rub it thoroughly, gently lifting the skin to get some seasoning underneath. Let the chicken sit for about 10 minutes to absorb the flavors while the oven finishes heating.
- Start Roasting Chicken: Arrange the seasoned chicken thighs on the prepared sheet pan, skin side up. Space them apart evenly. Roast in the oven for 15 minutes.
- Prepare Broccoli: While the chicken roasts, put the broccoli florets into the same bowl used for chicken. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, then toss to coat. Sprinkle grated Parmesan over the broccoli and toss again to distribute evenly.
- Add Broccoli to Pan: After the initial 15 minutes of roasting, carefully remove the sheet pan from the oven. Scatter the prepared broccoli florets around the chicken in a single layer, avoiding piling them up.
- Continue Roasting: Return the pan to the oven and roast for an additional 15–20 minutes. Cook until the chicken skin is deeply golden and crispy, reaching an internal temperature of 175°F (80°C), and the broccoli edges are tender and browned.
- Optional Broil for Extra Crispiness: For an extra crispy finish, switch the oven to broil and broil the chicken and broccoli for 2–3 minutes. 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 the chicken and broccoli to add moisture and flavor.
- Serve: Serve the crispy chicken thighs with generous portions of roasted broccoli. Garnish with additional Parmesan cheese and lemon wedges if desired.
Notes
- Patting the chicken skin dry is crucial for achieving crispy skin.
- Using bone-in skin-on thighs keeps the chicken juicy and flavorful.
- Letting the chicken sit with the seasoning helps deepen the flavors.
- Broiling at the end is optional but adds great crispiness to the skin and broccoli edges.
- The butter drizzle at the end is optional but adds richness.
- Use a meat thermometer to check that the chicken reaches 175°F (80°C) internal temperature for food safety.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
