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Sheet Pan Roasted Chicken and Broccoli

This dish involves roasting chicken pieces and broccoli florets together on a sheet pan at high heat. The method results in crispy edges on the chicken and caramelized broccoli, with a tender interior and flavorful roasted garlic aroma. The final appearance features golden-brown, crisped bits and vibrant, slightly charred greens.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs or breasts, as preferred
  • 3 cups broccoli florets roughly chopped into bite-sized pieces
  • 3 tablespoons olive oil divided
  • 4 cloves garlic minced
  • to taste salt and black pepper
  • 1 teaspoon smoked paprika optional for extra flavor

Equipment

  • Baking sheet
  • Mixing bowl
  • Tongs

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a mixing bowl, toss the chicken thighs with 1 tablespoon of olive oil, half of the minced garlic, salt, pepper, and smoked paprika if using. Make sure each piece is evenly coated.
    4 pieces bone-in, skin-on chicken thighs
  3. Spread the chicken on one side of the prepared baking sheet, skin side up, making space for the broccoli.
  4. In the same bowl, toss the broccoli florets with the remaining 2 tablespoons of olive oil, the rest of the minced garlic, salt, and pepper. Ensure the broccoli is nicely coated.
    4 pieces bone-in, skin-on chicken thighs
  5. Arrange the broccoli on the other side of the baking sheet in a single layer, leaving space around the pieces for even roasting.
  6. Place the sheet in the oven and roast for about 20-25 minutes, or until the chicken skin is golden and crispy and the broccoli edges are browned and caramelized. Avoid opening the oven too often to maintain high heat.
  7. Halfway through, you can swap the sheet's position if your oven heats unevenly, but this is optional for even browning.
  8. Once done, remove the sheet from the oven and let the chicken rest for a few minutes; this helps keep the juices in.
  9. Use tongs to serve the crispy chicken pieces alongside the roasted broccoli, feeling the contrast of tender meat and crunchy edges.

Notes

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