YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Roasted Broccoli
Savor the satisfying crunch of crispy, baked chicken thighs paired with tender, roasted broccoli. This dish is perfectly seasoned with garlic, salt, and pepper, offering both comfort and balanced nutrition in every bite.
INGREDIENTS
1 piece Chicken Thigh (170g, skin-on, boneless)
1.5 cups Broccoli Florets (approx. 150g)
1 teaspoon Extra-Virgin Olive Oil
1 teaspoon Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat dry the chicken thigh with paper towels and season generously with garlic powder, salt, and pepper on both sides.
Place the seasoned chicken thigh on a baking sheet lined with parchment paper.
In a bowl, toss the broccoli florets with olive oil, a pinch of salt, and pepper until evenly coated.
Arrange the broccoli around the chicken on the baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy, and the broccoli is tender with slight charring.
Remove from the oven and let rest for a few minutes before serving.