Crispy Chicken with Broccoli
Elevate your weeknight dinner game with this delectable Crispy Chicken with Broccoli recipe—a harmonious blend of golden, seasoned chicken thighs and tender, roasted broccoli infused with garlic and a zesty squeeze of fresh lemon juice. Simple yet gourmet, this one-pan dish is prepared by first searing the chicken to perfection for a perfectly crispy skin, then roasting it alongside vibrant broccoli florets for a healthy, flavorful side. Finished with a sprinkle of grated parmesan cheese and optional chili flakes for a touch of heat, this recipe is perfect for easy cleanup and ready in just 45 minutes. Packed with bold flavors and ideal for a comforting family meal or meal prep, this dish is a must-try for fans of savory, garlicky, and citrusy delights.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 cups broccoli florets
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 piece lemon (juiced)
- 0.5 cup parmesan cheese (grated)
- 0.5 teaspoon red chili flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, paprika, and oregano.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden and crispy. Flip them over and sear the other side for another 2 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds, or until fragrant.
Add the broccoli florets to the skillet, season them with the remaining 0.5 teaspoon of salt and a pinch of black pepper, and toss to coat them in the oil and garlic.
Squeeze the juice of one lemon over the broccoli and mix well to distribute the flavor.
Nestle the chicken thighs skin-side up back into the skillet with the broccoli, ensuring they do not overlap.
Transfer the skillet to the preheated oven and roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender.
Remove the skillet from the oven and sprinkle the grated parmesan cheese and optional red chili flakes over the broccoli for an extra kick of flavor.
Serve hot, with the crispy chicken and savory broccoli on a plate. Enjoy!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
