Sheet Pan Chicken and Broccoli is such an easy weeknight meal. Juicy chicken thighs and lightly roasted broccoli are tossed in a sweet and savory marinade. Delicious!
Whisk together the soy sauce, apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, and Italian seasoning in a bowl. Transfer about ½ cup of the marinade to a measuring cup.
½ cup low-sodium soy sauce, ½ cup apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 2 tablespoons maple syrup, 2 cloves garlic, ½ teaspoon Italian seasoning
Add the chicken thighs to the bowl, and let them marinate for at least 30 minutes or up to overnight.
2 pounds bone-in, skin-on chicken thighs
Preheat the oven to 400°F.
Place the chicken thighs on a sheet pan and roast for 15 minutes.
Remove the sheet pan from the oven, and add the broccoli onto the pan. Drizzle a couple tablespoons of the reserved marinade over the chicken and broccoli. Give the broccoli a gentle toss. Then, return the pan to the oven to cook for another 15 minutes, or until the broccoli is browned and crispy and the chicken registers 175°F internally. If you’d like to brown the chicken thighs a bit more, remove the broccoli from the pan and place the chicken under the broiler for 3 minutes.
6 cups broccoli florets
Drizzle any remaining marinade over the chicken and broccoli before serving.
Video
Notes
Storage: Store leftover sheet pan chicken and broccoli in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Soy Sauce Note: GF alternatives - Tamari and coconut aminos