Crispy chicken thighs with broccoli
35 min · 42 g protein · 368 cals / serving
Boneless chicken thighs rubbed with smoked paprika and garlic and roasted hot until the edges are dark and crisp, with broccoli charring on the same tray in the chicken's juices. Works in the oven or the air fryer, and a squeeze of lemon at the end brings it all together.
Ingredients
- 8 thighs (1 3/4 lb) chicken thigh
- 2 tsp olive oil
Spice rub
- 2 tsp paprika, smoked
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1 1/4 tsp salt
- 1/2 tsp black pepper
To serve
- 1/2 lemon, cut into wedges
Steps
- Heat the oven to 450°F with a rack in the upper third, or heat the air fryer to 400°F. Pat the thighs very dry, then rub them all over with the oil and the spice rub.
- Oven: lay the thighs smooth side up, spread out, on one half of a large lined baking sheet and roast 10 minutes. Air fryer: cook them in a single layer, smooth side up, for 10 minutes.
- Toss the broccoli with the remaining oil and a pinch of salt. Oven: add it to the free half of the tray and roast everything 12–15 minutes more. Air fryer: turn the thighs, cook 8–10 minutes more, then lift them out to rest and cook the broccoli for 6–8 minutes. The chicken is done when the thickest part reads 165°F and the edges are dark and crisp; the broccoli when the tips are charred.
- Rest the chicken 5 minutes, then serve with the broccoli and lemon wedges to squeeze over everything.
Good to know
How do I get them crispier?
Dry the thighs well, use the hottest setting, and do not crowd them; they need air around each piece. For a final 2 minutes, move the tray under the broiler (grill) and watch closely.
Can I use skin-on thighs?
Yes, bone-in skin-on thighs give crackling skin but take 35–40 minutes and add a good deal of fat: a score of about 52 instead of 66. Start them skin side up and add the broccoli for the last 15 minutes.
Other vegetables?
Asparagus, green beans, sliced zucchini or cauliflower florets all roast in the same time and keep the plate low carb.
Alternative
Per
- Calories
- 135
- Protein
- (46%)
- 15 g
- Fat
- (42%)
- 6 g
- Carbohydrates
- (12%)
- 5 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 290 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1473 kcal goes into the pot and 1486 g of ingredients comes out as about 1095 g of food: 135 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.