Name: Sheet Pan Chicken Thighs with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless skinless chicken thighs; 2 cup Broccoli florets; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Nutrition

Per serving

458 calories

Protein: 41g; 34% of calories
Carbs: 21g; 18% of calories
Fat: 25g; 48% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Pat the chicken thighs dry with a paper towel and cut the broccoli into bite-sized florets and the red onion into thick wedges.
Place the chicken, broccoli, and onions on the prepared sheet pan, then drizzle with olive oil.
Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper evenly over the ingredients and toss until well coated.
Spread everything into a single layer, ensuring the chicken is not covered by the vegetables to allow for even browning.
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are crispy and charred.
Remove from the oven and squeeze fresh lemon juice over the entire pan before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes