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Roasted Chicken Thighs with Garlic and Broccoli

This dish features bone-in, skin-on chicken thighs roasted alongside garlic and broccoli on a sheet pan. The chicken develops a crispy, golden skin while the broccoli becomes blistered at the edges, creating a mix of tender and charred textures with aromatic garlic and lemon infusions.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably organic or free-range
  • 2 heads garlic cloves minced
  • 1 large head broccoli cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary as an alternative
  • 1 teaspoon paprika for color and flavor
  • 1 lemon lemon cut into wedges
  • to taste salt and freshly ground pepper

Equipment

  • Sheet Pan
  • Kitchen tongs

Method
 

  1. Preheat your oven to 425°F (220°C). Place the chicken thighs on a sheet pan and pat them dry with paper towels to ensure crispy skin.
  2. Mix together olive oil, minced garlic, thyme, paprika, salt, and pepper in a small bowl. Brush this mixture generously over the chicken thighs, making sure to get under the skin for maximum flavor.
  3. Arrange the broccoli florets around the chicken on the sheet pan, tossing them lightly with a little olive oil, salt, and pepper to encourage blistering and flavor.
  4. Roast in the preheated oven for about 35-40 minutes, or until the chicken skin is crisp and golden, and the broccoli is browned at the edges. The internal temperature of the chicken should reach 165°F (75°C).
  5. Once cooked, remove the sheet pan from the oven and squeeze fresh lemon wedges over the chicken and broccoli for a bright, fresh flavor.
  6. Serve the chicken thighs hot, accompanied by the blistered broccoli, with lemon wedges on the side for an extra burst of citrus.