Go Back Email Link
–+ servings
broccoli and 5 chicken thighs on a sheet pan.
Print Recipe
4.60 from 27 votes

Sheet Pan Chicken and Broccoli Recipe

This sheet pan chicken and broccoli is an easy weeknight dinner or meal prep recipe. Baked chicken thighs and lightly roasted broccoli in a sweet and savory marinade.
Prep Time10 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 437kcal
Author: Becky Hardin

Equipment

  • Baking Sheet
  • Instant-Read Thermometer Optional

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs *
  • 6 cups broccoli florets

For the Marinade:

  • ½ cup low-sodium soy sauce
  • ½ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2 cloves garlic minced
  • ½ teaspoon Italian seasoning

Instructions

  • Whisk together the soy sauce, apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, and Italian seasoning in a bowl.
    ½ cup low-sodium soy sauce, ½ cup apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup, 2 cloves garlic, ½ teaspoon Italian seasoning
    Marinade ingredients combined in a mixing bowl.
  • Transfer about ½ cup of the marinade to a measuring cup.
    Pouring a portion of marinade into another bowl to reserve.
  • 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
    Chicken thighs marinating in a glass mixing bowl.
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    Baking sheet lined with parchment paper.
  • Place the chicken thighs on a sheet pan and roast for 15 minutes.
    Marinated chicken thighs arranged on a baking sheet.
  • Remove the sheet pan from the oven, and add the broccoli to the pan.
    6 cups broccoli florets
    Chicken thighs and broccoli on a baking sheet.
  • Drizzle a couple tablespoons of the reserved marinade over the chicken and broccoli. Give the broccoli a gentle toss.
    Drizzling marinade over a pan of chicken and broccoli.
  • 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.
    Chicken thighs and broccoli before baking.
  • Drizzle any remaining marinade over the chicken and broccoli before serving.
    A serving of sheet pan chicken thighs and broccoli with white rice.

Video

Notes

*The roasting time listed is for bone-in, skin-on chicken thighs. If you prefer to use boneless thighs or chicken breast, simply reduce the initial cook time by 5-10 minutes.
Tips:
  • Line your baking sheet with foil or parchment paper for easy cleanup!
  • Leave a bit of space around each chicken thigh and each piece of broccoli so that they crisp up beautifully instead of steaming.
  • I like to broil at the end for a little extra browning.
  • Change up the seasonings or marinade to your liking.
  • Chicken thighs are done when the internal temp reaches 165F, but dark meat is best cooked to 175F. When checking the temp with an instant read thermometer, insert it at the thickest point of the thigh, and avoid hitting the bone.
Meal Prep: This recipe can be portioned into about 4 servings. Place 1 chicken thigh and about 1 cup of cooked broccoli into each container. Add rice or another grain if desired.
Storage: Store leftover chicken thighs and broccoli in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. 

Nutrition

Calories: 437kcal | Carbohydrates: 19g | Protein: 51g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1480mg | Potassium: 1164mg | Fiber: 4g | Sugar: 9g | Vitamin A: 915IU | Vitamin C: 122mg | Calcium: 119mg | Iron: 4mg