Easy Sheet Pan Chicken Thighs Recipe
Sheet pan chicken thighs is a delicious, inexpensive dish you can whip up on busy days. Made with protein-rich, juicy chicken thighs and fresh, crisp broccoli, it's a game-changer for busy weeknights and smart meal preppers. Prep for only 10 minutes and leave the rest to your oven. Minimal prep, minimal cleanup, and everything roasts together so you get all those savory flavors mixed perfectly!
Servings: 6 servings
Calories: 375kcal
Ingredients
- 6 medium chicken thighs bone-in and skin-on
- 6 cups broccoli florets
- 4 tablespoons olive oil divided
- 1 medium onion sliced
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice plus lemon wedges for serving
- 3 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 425 F and line a sheet pan with parchment paper for easier clean up.
- Mix 2 tablespoons olive oil with mustard, lemon juice, garlic, paprika, salt, and pepper. Toss the chicken thighs in this mixture until fully coated. In a separate bowl, toss the broccoli florets with the remaining olive oil, plus an extra pinch of salt and pepper.
- Arrange the chicken thighs on one side of the sheet pan and the broccoli on the other side. Try to get everything in an even layer, leaving space between each chicken thigh.
- Bake for 30-35 minutes until the chicken reaches an internal temperature of 165 F and the skin is golden brown. Stir the broccoli halfway through cooking for even roasting.
- Crisp the skin under the broiler for 1-2 minutes, watching carefully to avoid burning the broccoli. I usually remove the broccoli first, so I don’t have to worry about it burning.
- Garnish with lemon wedges and serve.
Notes
- Cut the broccoli evenly to make sure everything cooks at the same rate - no burnt bits or raw stems.
- Pat chicken dry before seasoning to the skin crisp up and prevent the thighs from steaming in the oven.
- If you have extra time, let the chicken sit in the marinade for 30 minutes (or overnight) in the fridge.
- Avoid overcrowding. Give the chicken and broccoli space to roast - otherwise, they’ll steam and turn soggy.
- Mix things up by tossing in your favorite veggies for more color and variety. Fresh herbs can be added before roasting, while tender herbs are best sprinkled on after for a burst of freshness.
- Set some aside (before adding raw chicken!) and use it as a zesty dipping sauce or drizzle.
Nutrition
Calories: 375kcal | Carbohydrates: 9g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Sodium: 367mg | Fiber: 3g | Net Carbohydrates: 6g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!