Why You’ll Love This Garlic Herb Chicken with Broccoli

• It’s a true one-pan wonder. Everything cooks together on a single sheet pan, which means maximum flavor with minimal cleanup. The broccoli roasts right alongside the chicken, absorbing all the herby, garlicky goodness that renders out.
• The texture is absolutely perfect. We’re aiming for—and achieving—golden-brown, crispy-skinned chicken with a succulent interior, paired with broccoli that’s tender but still has a bit of a bite and those delightful crispy florets.
• The flavor profile is simple but spectacular. Using a mix of fresh and dried herbs creates layers of flavor that are both bright and deeply savory. The fresh garlic becomes sweet and mellow as it roasts, creating a base note that is just irresistible.
• It’s incredibly versatile. This dish is a fantastic blank canvas. You can easily swap the broccoli for green beans, asparagus, or even cauliflower, and the herb mix can be adapted based on what you have growing in your garden or sitting in your fridge.

Ingredients & Tools

• 4 bone-in, skin-on chicken thighs (about 1 ½ lbs / 680 g)
• 1 large head of broccoli, cut into florets (about 1 lb / 450 g)
• 4-5 cloves garlic, minced
• 2 tbsp fresh lemon juice (about 1 lemon)
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp fresh parsley, finely chopped
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly cracked black pepper
• ¼ tsp red pepper flakes (optional, for a little heat)

Tools: A large rimmed baking sheet (half-sheet pan), a small bowl for the marinade, and a pair of tongs are your best friends here.

The quality of your ingredients really shines in a simple recipe like this. Using fresh, plump garlic and vibrant green broccoli makes all the difference. And don’t shy away from the bone-in, skin-on chicken thighs—they stay incredibly moist during the high-heat roasting and that skin becomes wonderfully crispy.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thigh confidence. If you’re used to chicken breasts, trust me on the thighs. They are much more forgiving and stay juicier, especially when roasted. The bone helps conduct heat evenly, and the fat under the skin bastes the meat from within.
• Dry that skin! This is the secret to crispy chicken skin, honestly. Pat the chicken thighs completely dry with paper towels before seasoning. Any moisture on the surface will steam the skin instead of letting it crisp up.
• Don’t overcrowd the pan. Give everything some room! If the broccoli is piled on top of each other, it will steam and become soggy. We want those lovely roasted, slightly charred edges. Using a large enough baking sheet is key.
• Fresh vs. dried herbs. We use a combination here for a reason. Dried oregano and thyme have a more concentrated, earthy flavor that stands up well to roasting, while the fresh parsley added at the end gives a burst of bright, clean flavor.

How to Make Garlic Herb Chicken with Broccoli

Serving Suggestions

Complementary Dishes

• Fluffy quinoa or couscous — These light grains are perfect for soaking up the delicious pan juices. They’re a neutral base that lets the chicken and broccoli really shine without competing.
• Crusty, warm bread — A simple baguette or slice of sourdough is ideal for mopping up every last bit of the garlic-herb infused oil left on the plate. It’s a must for sauce lovers.
• A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the warm, savory main course.

Drinks

• A crisp, unoaked Chardonnay — The bright acidity and citrus notes in the wine will mirror the lemon in the dish and complement the herbal flavors beautifully.
• A cold, pale ale — The slight bitterness and carbonation cut through the richness of the chicken skin and cleanse the palate wonderfully between bites.
• Sparkling water with lemon — A non-alcoholic option that still brings the fizz and citrus to the party, making each bite feel light and refreshed.

Something Sweet

• Lemon sorbet — Continuing the citrus theme, a scoop of tangy, refreshing sorbet is the perfect palate-cleansing end to the meal. It feels light and sophisticated.
• Almond biscotti — These crunchy, not-too-sweet cookies are lovely for dipping into a cup of tea or coffee afterward. The nuttiness is a nice follow-up to the savory herbs.
• Fresh berries with a dollop of Greek yogurt — Simple, healthy, and satisfying. The sweetness of the berries and the tang of the yogurt provide a clean, fresh finish.

Top Mistakes to Avoid

• Mistake: Skipping the step of drying the chicken skin. This is the number one reason for limp, rubbery skin. Moisture is the enemy of crispiness, so take those 30 seconds to pat it dry.
• Mistake: Using a small baking sheet and overcrowding it. If the pan is too crowded, the ingredients will steam instead of roast. You’ll end up with soggy broccoli and pale chicken. Give everything some breathing room!
• Mistake: Adding the lemon juice before roasting. If you add the lemon juice at the beginning, it can cause the chicken to steam and the acid will cook the exterior, preventing proper browning. The fresh hit at the end is what we want.
• Mistake: Not letting the chicken rest. I know it’s tempting to dig right in, but if you cut into the chicken immediately, all those precious juices will run out onto the cutting board. A brief 5-minute rest makes for a much juicier result.

Expert Tips

• Tip: Get under the skin. When applying the marinade, gently loosen the skin from the meat with your fingers and rub the garlic-herb mixture directly onto the chicken flesh. This infuses the meat itself with flavor, not just the skin.
• Tip: Use the broccoli stalk. Don’t throw it away! The stalk is sweet, tender, and totally edible. Just use a peeler to remove the tough outer layer, then slice it into rounds or batons and roast them along with the florets.
• Tip: Check for doneness with a thermometer. Guessing game over! An instant-read thermometer is your best friend in the kitchen. For chicken thighs, aim for 165°F (74°C) in the thickest part, avoiding the bone. This guarantees safety and perfect juiciness.
• Tip: Make it a complete meal prep. Double the recipe and roast two sheet pans at once. The leftovers are fantastic for lunches throughout the week. The chicken stays moist and the broccoli is still tasty served cold or reheated gently.

FAQs

Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts will cook much faster and can dry out more easily. I’d recommend using breasts with the skin on for more protection, and start checking for doneness at around 20-25 minutes. The internal temperature should still be 165°F (74°C). The texture and flavor will be different—leaner and less rich—but it’s still a tasty option if you prefer white meat.

My broccoli is burning before the chicken is cooked. What happened?
This usually means your broccoli florets were cut too small, or your oven might be running hot. Next time, try cutting the florets into larger, more substantial pieces. If you see the broccoli getting too dark halfway through cooking, you can loosely tent just the broccoli with a small piece of foil to slow down its browning while the chicken continues to cook. Also, placing the broccoli around the chicken, not directly under it, helps as it’s protected by the chicken’s shadow a bit.

Can I make this ahead of time?
For the best texture, I recommend serving this right after it’s cooked. However, you can do a lot of the prep ahead to save time. You can mix the marinade and coat the chicken up to a day in advance, storing it covered in the fridge. You can also cut the broccoli and keep it in an airtight container in the fridge. When you’re ready to cook, just let the chicken sit at room temperature for 15-20 minutes before roasting, then toss the broccoli with oil and proceed with the recipe.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, the oven or an air fryer is your best bet to maintain crispiness. Reheat at 350°F (175°C) for about 10-15 minutes, or until warmed through. The microwave will work in a pinch but will make the skin soft and the broccoli a bit mushy. It’s also delicious cold on top of a salad!

Can I use frozen broccoli?
I don’t recommend it for this specific recipe. Frozen broccoli contains a lot of water, which will be released during roasting. This will create a lot of steam on the pan, preventing the chicken skin from getting crispy and making the broccoli quite soggy. Fresh broccoli is essential for achieving the right roasted texture and ensuring the chicken crisps up properly. If it’s all you have, thaw the broccoli completely and pat it very, very dry before using.