YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Thighs with Herbs
Tender chicken thighs roasted until the skin is shatteringly crisp, seasoned with aromatic herbs and served alongside charred broccoli florets.
INGREDIENTS
1 medium chicken thighs (bone-in, skin-on)
0.25 tbsp olive oil
1 cup broccoli florets
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried rosemary
0.5 tsp dried thyme
PREPARATION
Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
Pat the chicken thighs completely dry with paper towels to ensure the skin becomes extra crispy during roasting.
In a small bowl, combine the sea salt, black pepper, garlic powder, dried rosemary, and dried thyme.
Brush the chicken thighs with half of the olive oil and rub the herb seasoning mixture evenly over the skin and underside.
In a separate bowl, toss the broccoli florets with the remaining olive oil and a small pinch of salt.
Place the chicken thighs on the prepared baking sheet and roast for 15 minutes.
Add the broccoli florets to the same baking sheet, spreading them out in a single layer around the chicken.
Continue roasting for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.