YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Roasted Broccoli
Enjoy perfectly crispy baked chicken thighs paired with savory roasted broccoli. The chicken is seasoned with a warm blend of garlic powder, smoked paprika, salt, and pepper, then baked until golden and delicious. Roasted in a drizzle of olive oil, the broccoli complements the dish with its natural crunch and slight char, creating a balanced, nutritious meal ideal for a wholesome dinner.
INGREDIENTS
2 pieces Chicken Thighs (skin-on, approx 240g total)
1 cup chopped Broccoli (approx 156g)
1 tablespoon Olive Oil
0.25 teaspoon Salt
0.125 teaspoon Black Pepper
0.25 teaspoon Garlic Powder
0.25 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chicken thighs dry with a paper towel. Drizzle with a little olive oil and season generously with salt, black pepper, garlic powder, and smoked paprika on both sides.
Place the seasoned chicken thighs on the baking sheet, skin side up.
In a mixing bowl, toss the chopped broccoli with the remaining olive oil, a pinch of salt, and pepper.
Arrange the broccoli around the chicken thighs on the same baking sheet.
Bake in the preheated oven for 25-30 minutes until the chicken skin is crispy and the internal temperature reaches 165°F. The broccoli should be tender with slightly crispy edges.
Remove from the oven, let rest for a few minutes, and serve warm.