Sheet Pan Chicken and Broccoli

Garlicky seasoned chicken thighs and broccoli florets roasted together on a single sheet pan until the chicken is golden and the broccoli edges turn crisp and slightly charred. An easy weeknight dinner with minimal cleanup.

By YumYum Editorial · Healthy & Wellness

Prep: 10 min · Cook: 25 min · Total: 35 min · Serves 4

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 4 cups broccoli florets
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon red pepper flakes
• 1 lemon, half juiced and half sliced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment or foil.
2. In a bowl, toss the chicken thighs with 2 tablespoons olive oil, half the garlic, oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. In a separate bowl, toss the broccoli florets with the remaining tablespoon of olive oil, remaining garlic, red pepper flakes, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Arrange the chicken thighs on one side of the sheet pan and the broccoli on the other side, spreading everything in a single layer.
5. Roast for 22-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with crisped, browned edges.
6. If the broccoli finishes before the chicken, remove it and tent with foil while the chicken finishes.
7. Squeeze fresh lemon juice over the entire pan and sprinkle with Parmesan and parsley.
8. Serve directly from the pan with lemon slices on the side.