A delicious and easy recipe for Sheet Pan Asian Chicken Thighs with Broccoli, perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 pound broccoli florets
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red pepper flakes (optional)
2 tablespoons sesame seeds
2 green onions, sliced
Instructions
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Reserve 1/4 cup of the marinade for later.
Add the chicken thighs to the bowl and toss to coat them well in the marinade. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
Arrange the marinated chicken thighs skin-side up on one side of the prepared sheet pan. Spread the broccoli florets on the other side of the pan. Drizzle the broccoli with a little olive oil and sprinkle with salt and pepper.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy. Toss the broccoli halfway through cooking for even roasting.
Once cooked, remove the pan from the oven and brush the chicken with the reserved marinade. Sprinkle sesame seeds and sliced green onions over the chicken and broccoli before serving.
Notes
For extra flavor, try adding a splash of sriracha to the marinade for some heat.
You can substitute the broccoli with other vegetables like bell peppers or snap peas for variety.