Tuesday night, one pan
Sheet-Pan Lemon Chicken with Charred Broccoli
Crisp-skinned thighs, blistered broccoli, and a pan sauce that is mostly lemon, garlic, and the fond you already paid for.
35minutes
4servings
38gprotein
420kcal est.
Method
- Heat the oven to 425°F. Pat the thighs dry — this is the whole game for crisp skin.
- Toss broccoli with 1 tablespoon oil, a pinch of salt, and pepper. Spread on a rimmed sheet pan.
- Rub thighs with remaining oil, salt, paprika, and pepper. Nestle them skin-side up among the broccoli. Tuck in lemon slices, garlic, and thyme.
- Roast 30–35 minutes until the skin is deep gold and a thermometer in the thickest thigh reads 175°F. Broccoli should be charred at the edges.
- Rest 5 minutes. Spoon the pan juices over everything and finish with a squeeze of fresh lemon.
What we swapped
Bone-in thighs stay juicy without a cream sauce. Broccoli takes the place of roasted potatoes.
