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Sheet Pan Garlic Sesame Chicken with Charred Broccoli

This dish features chicken thighs cooked on a sheet pan until tender and juicy, paired with broccoli florets that get crispy and slightly charred on the edges. The meal is finished with garlic and sesame oil, creating a savory, smoky, and vibrant vegetable-and-protein combination with appealing textures and appearances.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs boneless and skinless
  • 2 cups broccoli florets fresh
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • to taste salt and pepper

Equipment

  • Sheet Pan
  • Mixing bowls

Method
 

  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
  2. In a small bowl, whisk together soy sauce, honey, minced garlic, sesame oil, ground ginger, and a pinch of salt and pepper to make the marinade.
  3. Pat the chicken thighs dry with paper towels. Toss them in half of the marinade until well coated, then arrange them on one side of the prepared sheet pan.
  4. In a bowl, toss the broccoli florets with a tablespoon of olive oil, a pinch of salt, and pepper, then spread them evenly on the other side of the sheet pan.
  5. Place the sheet pan in the oven and roast for about 20-25 minutes, until the chicken is cooked through and juices run clear, and the broccoli edges are crisp and slightly charred.
  6. Once done, remove the sheet pan from the oven and drizzle the remaining marinade over the chicken and broccoli for extra flavor.
  7. Serve the tender chicken along with the crispy, charred broccoli, and enjoy the smoky, savory flavors and appealing textures immediately.