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
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 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.
