Go Back
–+ servings

Baked Herb Chicken With Broccoli – Simple, Flavorful, and Weeknight-Friendly

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 pounds total; you can use breasts, but adjust timing)
  • 4 cups broccoli florets (from about 2 small heads)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1 lemon (zest and wedges for serving)
  • 2 cloves fresh garlic, minced (optional, for extra punch)
  • Red pepper flakes (optional, for heat)
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Preheat the oven. Set the oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup, or use a lightly oiled pan.
  2. Pat the chicken dry. Use paper towels to remove moisture from the chicken skin. Dry skin gets crisp, and crisp skin locks in juices.
  3. Mix your herb rub. In a small bowl, combine 2 tablespoons olive oil, salt, pepper, thyme, oregano, garlic powder, and paprika. Add lemon zest and minced fresh garlic if using. Stir to form a paste.
  4. Season the chicken. Rub the herb paste all over the chicken, getting some under the skin if you can. Place the thighs skin-side up on the sheet pan, spaced apart.
  5. Prep the broccoli. In a separate bowl, toss broccoli with 1 tablespoon olive oil, a pinch of salt, and red pepper flakes if you like. Spread it around the chicken in a single layer. Keep some space so it roasts instead of steaming.
  6. Roast. Bake for 25–30 minutes, until the chicken skin is golden and the internal temperature hits 165°F (74°C) at the thickest part without touching bone. Broccoli should be browned at the edges and tender in the stems.
  7. Finish with lemon. Squeeze lemon over the chicken and broccoli right on the pan. The acidity brightens the herbs and balances the richness.
  8. Rest and serve. Let the chicken rest 5 minutes. Garnish with chopped parsley and serve with extra lemon wedges.

Tried this recipe?

Let us know how it was!