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Sheet Pan Chicken & Crispy Broccoli - A Simple, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts, see Notes below)
  • Broccoli: 2 large heads, cut into long florets with some stem attached (about 6–7 cups)
  • Olive oil: 3–4 tablespoons, divided
  • Garlic: 4 cloves, minced (or 1 teaspoon garlic powder)
  • Lemon: Zest of 1 lemon + 1–2 tablespoons fresh juice, plus extra wedges for serving
  • Spices: 2 teaspoons smoked or sweet paprika; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper: Kosher salt and freshly ground black pepper, to taste
  • Parmesan (optional): 1/4 cup finely grated, for finishing the broccoli
  • Fresh herbs (optional): Chopped parsley or dill for garnish
  • Parchment paper: Optional, for easier cleanup and extra-crispy edges

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Place the empty sheet pan in the oven while it heats. A hot pan helps crisp the broccoli and sear the chicken.
  2. Prep the broccoli: Cut florets into similar sizes with some stem attached. Dry thoroughly with a towel. Dry broccoli equals crisp broccoli.
  3. Season the chicken: In a bowl, toss chicken with 1.5 tablespoons olive oil, minced garlic, lemon zest, paprika, oregano, 1 teaspoon salt, and plenty of pepper. Add red pepper flakes if you like heat.
  4. Toss the broccoli: In another bowl, mix broccoli with 1.5–2 tablespoons olive oil, 3/4 teaspoon salt, and pepper. If using garlic powder instead of fresh garlic, add a pinch here.
  5. Arrange on the pan: Carefully remove the hot pan. Add broccoli in an even layer, cut sides down when possible. Nestle chicken pieces among the broccoli, leaving a little space between pieces for airflow.
  6. Roast: Bake for 18–25 minutes, depending on chicken thickness. Stir the broccoli once halfway through to encourage even browning. Chicken is done at an internal temp of 165°F (74°C).
  7. Finish: Squeeze 1–2 tablespoons lemon juice over the pan. Sprinkle Parmesan over the broccoli if using. Broil for 1–2 minutes to melt cheese and deepen browning, watching closely.
  8. Rest and serve: Let chicken rest 3–5 minutes. Garnish with chopped herbs and serve with extra lemon wedges.