dinner
Sheet Pan Chicken Thighs with Broccoli
One tray, one oven, dinner for four — crisp-skinned thighs and lacquered broccoli florets.
Servings
4
Total time
45 min
Calories
470
Net carbs
5g
Protein
35g
Fat
35g
Ingredients
- 4 chicken thighs, bone-in skin-on
- 1 lb broccoli florets
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper
Method
- 01
Preheat oven to 220°C / 425°F.
- 02
Toss broccoli florets with olive oil, salt, pepper, and garlic powder. Spread on a sheet pan.
- 03
Pat chicken thighs dry. Rub with olive oil, salt, pepper, paprika. Nestle skin-side-up among the broccoli.
- 04
Roast 30–35 min until skin is crisp and chicken reaches 75°C / 165°F.