Description
An easy, flavorful sheet pan dinner featuring smoky chipotle-seasoned chicken thighs roasted alongside tender broccoli for a quick and healthy meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 4 cups broccoli florets
- 2 tablespoons olive oil, divided
- 2 tablespoons chipotle seasoning or adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Optional: 1/4 cup chopped cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
- In a small bowl, mix chipotle seasoning, garlic powder, smoked paprika, 1 tablespoon olive oil, salt, and pepper to form a rub.
- Pat chicken thighs dry and rub the seasoning mixture all over them. Place on one side of the sheet pan.
- Toss broccoli florets with remaining 1 tablespoon olive oil, salt, and pepper. Spread on the other side of the sheet pan.
- Roast in the preheated oven for 25-30 minutes, or until chicken reaches 165°F internally and broccoli is tender and slightly charred.
- Squeeze lime juice over everything before serving. Garnish with cilantro if desired.
Notes
- For extra spice, add more chipotle seasoning or fresh chopped chipotle peppers.
- This recipe is naturally gluten-free; ensure your seasonings are certified if needed.
- Chicken can be marinated in the rub for up to 2 hours in the fridge for more flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.