One-Pan Lemon Dill Chicken Thighs and Broccoli
One-pan lemon dill chicken thighs and broccoli boasts juicy chicken with crispy skin coated in a bold, flavor-packed marinade and tender, roasted broccoli. It comes together in a flash, making it perfect for a flavorful, easy weeknight meal for the whole family.
Ingredients
For the Broccoli
- 1 ½ pounds broccoli or approximately 2 heads of broccoli, depending on their size; for this recipe I bought 1.44 lbs
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste *the broccoli will take on some of the cooking juices of the chicken, so we’re going easy on salt here. Adjust to your preferences.
- ¼ teaspoon black pepper
- Optional: Freshly grated parmesan for dusting when it comes out of the oven
For the Chicken Thighs
- 6 bone-in, skin-on chicken thighs, or approximately 2 lbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 2 teaspoons lemon zest
- 3 tablespoons fresh dill weed chopped
- 1 ½ teaspoons kosher salt
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons olive oil
- flaky sea salt for the tops of the chicken
Instructions
- Preheat oven to 425°F and grease a large baking sheet.
Prep the Broccoli
- Prep the broccoli by cutting it into long, skinny florets and placing in a bowl or freezer bag. Drizzle with the olive oil reserved for the broccoli (2 tablespoons) and seasons with ½ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper. Toss to coat evenly. Set aside.
- Using a large bowl or freezer bag, toss the broccoli in 2 tablespoons of olive oil. Then toss with ½ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper. Set aside.
- Note, you can do this the night before you make this and store in the fridge.
Make the Chicken & Broccoli
- In a small bowl, combine the ingredients for the chicken marinade: 1 ½ teaspoons salt, ½ teaspoon black pepper, the onion powder, garlic powder, ground cumin, dill, lemon zest, lemon juice and olive oil.
- On a cutting board, pat the chicken thighs dry with a paper towel and if you’d like, trim off some of the excess fat. (See notes) Move to a baking sheet. Coat the thighs with the marinade, directly on the baking sheet. I like to make sure to get marinade in all the nooks and crannies, so I use my fingers to separate the skin from the thigh to use the marinade to season the meat below the skin.
- Turn the thighs so they are skin side down in the center of the baking sheet.
- Bake the thighs alone on the baking sheet for 15 minutes, then remove from the oven and turn the chicken with a pair of tongs so the skin faces up. Nestle broccoli around the chicken.
- Bake for an additional 15-20 minutes or until the internal temperature of the chicken is 165°F. To further crisp the skin, place under broiler for 2-3 minutes, taking care not to scorch anything. Remove from the oven.
- Let rest for up to ten minutes. Then, serve as is or with rice or a side of potatoes and enjoy hassle-free weeknight dining!
Notes
On oven temps. Always remember that every oven cooks slightly differently. If your chicken thighs aren’t getting crispy enough on top, you can raise the rack high in the oven or turn on the top broiler for the last minute or two. However, if the tops of your chicken are cooking too quickly, you can lower the rack in the oven or reduce the temperature slightly.
On trimming excess skin. Sometimes my chicken thighs have way too much chicken skin. If I were cooking this in a skillet, you better believe I’d be crisping it all up to enjoy as part dinner. However, given this is a speedy, one-pan dinner, I’ve found less is sometimes more in this case and will trim off the chicken fat if it is much larger than the top of the chicken thigh.
Tried this recipe?Let us know how it was!