Ingredients
4 lbs bone-in, skin-on chicken thighs
4 cups broccoli florets
2 tablespoons olive oil
4 garlic cloves (minced)
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon (for juice and zest)
Instructions
Preheat oven to 425°F (220°C)
Pat chicken dry and season with paprika, salt, and pepper
Toss broccoli with olive oil, garlic, salt, and pepper in a bowl
Arrange chicken thighs skin-side up on a parchment-lined sheet pan
Place broccoli around the chicken
Roast for 30-35 minutes, until chicken registers 165°F (74°C) and broccoli is tender-crisp
Squeeze lemon over the dish before serving
Notes
Use skin-on thighs for extra crispiness and flavor
Pat chicken dry to reduce roasting drippings
Broccoli can be roasted slightly longer for caramelized edges
Optional: Garnish with fresh parsley or Parmesan
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Cozy Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 180mg