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One pan chicken thighs with crispy skin, broccoli florets, and lemon wedges.

One Pan Chicken Thighs and Broccoli Recipe

Author: Jessica Haggard
One pan chicken thighs is a flavorful and budget-friendly meal that fits right into a busy day. With just 10 minutes of prep, you’ll have juicy chicken and crisp broccoli roasting together in the oven. It all cooks on one sheet pan, so cleanup is quick and easy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 375 kcal

Ingredients
 
 

  • 6 medium chicken thighs bone-in and skin-on
  • 6 cups broccoli florets
  • 4 tablespoons olive oil divided
  • 1 medium onion sliced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice plus lemon wedges for serving
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Start by preheating your oven to 425 F. Line a sheet pan with parchment paper for easy cleanup.
  • In a bowl, mix together 2 tablespoons of olive oil, Dijon mustard, lemon juice, minced garlic, paprika, salt, and pepper. Coat the chicken thighs in this mixture until fully covered. In another bowl, toss the broccoli with the remaining olive oil and a little extra salt and pepper.
  • Place the chicken on one side of the pan and spread the broccoli on the other. Give the pieces space so they roast, not steam.
  • Bake for 30 to 35 minutes, until the chicken is cooked through and the skin is golden brown. Halfway through, give the broccoli a quick toss to help it cook evenly. If you want the chicken skin extra crispy, broil for 1 to 2 minutes at the end. I like to take the broccoli off first to keep it from overcooking.
  • Add a few lemon wedges on the side and serve while hot.

Notes

  • If you have a little extra time, marinate the chicken for 30 minutes or longer in the fridge.
  • Cut the florets into similar sizes so they roast evenly and you don’t end up with some too raw and others too crispy.
  • Spread everything out in a single layer so the chicken and broccoli roast properly instead of steaming.
  • Toss in extras like sliced peppers, zucchini, or cherry tomatoes for more color and texture. Sturdier herbs like thyme or rosemary can go in before roasting, while delicate ones like basil or parsley are great sprinkled on top after baking.
Serve: It goes well with rice, quinoa, or mashed potatoes to soak up the sauce. Serve with pita or your favorite crusty bread, or add to grain bowls and wraps for easy meals.
Store: Store leftovers in an airtight container for up to 3 days in the fridge or 1 month in the freezer. Reheat in a 350 F oven until warm. If frozen, thaw overnight in the fridge first.

Nutrition

Calories: 375kcalCarbohydrates: 9gProtein: 21gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 111mgSodium: 367mgPotassium: 575mgFiber: 3gSugar: 3gVitamin A: 825IUVitamin C: 85mgCalcium: 64mgIron: 2mg
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