Description
Tender, juicy chicken thighs paired with perfectly roasted broccoli and cherry tomatoes, all coated in a rich garlic butter sauce. This one-pan wonder is quick to make, bursting with flavor, and perfect for any occasion!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together paprika, Italian seasoning, salt, and pepper.
- Pat the chicken thighs dry with a paper towel. Rub the seasoning mixture all over the chicken thighs, including under the skin.
- Arrange the broccoli florets and cherry tomatoes on a large baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
- Place the seasoned chicken thighs on top of the vegetables. Bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- While the chicken is baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and set aside.
- Once the chicken is cooked, remove the baking sheet from the oven. Drizzle the garlic butter sauce over the chicken and vegetables.
- Garnish with fresh parsley and serve immediately.
Notes
- You can substitute broccoli with green beans, asparagus, or your favorite vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- For extra crispy chicken skin, broil for 2-3 minutes after baking, keeping a close eye to prevent burning.
Nutrition
- Serving Size: 10 minutes
- Calories: 30 minutes
- Sodium: 4 servings