YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Thighs with Tender Broccolini
Oven-roasted chicken thighs with a golden, crackling skin served alongside charred, tender broccolini and finished with a squeeze of bright lemon.
INGREDIENTS
1 large bone-in skin-on chicken thighs
1.5 cups broccolini
0 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
0.5 whole lemon
PREPARATION
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
Pat the chicken thighs very dry with paper towels to ensure the skin gets extra crispy during roasting.
In a small bowl, whisk together the sea salt, black pepper, garlic powder, and dried oregano.
Rub the chicken thighs with half of the olive oil and season both sides generously with the spice blend.
Place the chicken on the sheet pan, skin-side up, and roast for 15 minutes.
While the chicken starts roasting, toss the broccolini in a bowl with the remaining olive oil and a pinch of salt.
Remove the pan from the oven, arrange the broccolini around the chicken thighs, and return to the oven for 15-20 minutes.
Once the chicken skin is golden brown and the internal temperature reaches 165°F, remove from the oven.
Squeeze the fresh lemon juice over the entire tray before serving to brighten the flavors.