Crispy chicken thighs and charred baby broccoli sizzle along together in a single pan, for a one-skillet dinner that’s fresh and green.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Chicken thighs (see note)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Trim the baby broccoli. Smash and peel 5 or 6 cloves of garlic. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon into wedges for serving.
In a large bowl, combine the baby broccoli and garlic. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and sear until golden, about 5 minutes. Flip the chicken, transfer the pan to the oven, and roast until the chicken is nearly golden, 15 minutes.
Add the broccoli mixture to the pan, arranging it around the chicken. Return the pan to the oven and continue to cook until the chicken is no longer pink at the center and the baby broccoli is tender and charred at the edges, 5 to 10 minutes longer.
Transfer the chicken to plates, with the baby broccoli on the side. Sprinkle with the parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.