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Sheet Pan Garlic Chicken with Crispy Broccoli

This sheet pan dish features tender chicken baked alongside garlic and vegetables, with the broccoli edges roasting to a crisp. The dish combines savory, caramelized garlic with roasted chicken and crunchy broccoli, creating a comforting yet straightforward meal with a mix of tender and crispy textures.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on
  • 4 cups broccoli florets
  • 6 cloves garlic cloves minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, half of the salt, and black pepper. Set this garlic oil mixture aside.
  3. Rub the remaining salt onto the chicken thighs, then place them on the prepared baking sheet. Drizzle half of the garlic oil over the chicken, massaging it into the skin for flavorful coating.
  4. Toss the broccoli florets with the remaining 1 tablespoon of olive oil and the rest of the garlic oil mixture. Spread them around the chicken on the baking sheet, ensuring they have space to crisp up.
  5. Place the baking sheet in the oven and roast for about 25-30 minutes, or until the chicken skin is golden and crispy, and the broccoli edges are browned and crunchy.
  6. Once cooked, remove the sheet from the oven and let the chicken rest for 5 minutes; this helps the juices redistribute.
  7. Serve the crispy chicken thighs alongside the roasted broccoli, enjoying the flavorful garlic aroma and contrasting textures of tender meat and crunchy greens.

Notes

For extra flavor, sprinkle with freshly chopped herbs or a squeeze of lemon just before serving.