Garlic Butter Chicken Thighs with Roasted Broccoli (Dinner for 2)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels.

2. 2

   Season chicken: in a small bowl mix smoked paprika, oregano, onion powder, 1/2 tsp salt, 1/4 tsp pepper. Rub all over chicken, including under the skin.

3. 3

   Heat 1 tbsp olive oil in oven-safe skillet over medium-high. When hot, place chicken skin-side down and sear 5–7 minutes until deep golden and fat renders. Flip and sear 2 minutes skin-side up. Remove chicken to a plate.

4. 4

   Reduce heat to medium. Add 2 tbsp butter and 1 tbsp olive oil to skillet. When butter foams, add 2 minced garlic cloves and cook 30–45 sec until fragrant (don’t burn).

5. 5

   Return chicken to skillet skin-side up. Spoon some garlic butter over thighs. Transfer skillet to oven and roast 18–22 minutes until internal temp reaches 165°F (74°C) or juices run clear.

6. 6

   Meanwhile, toss broccoli florets with remaining 2 minced garlic cloves, a tablespoon olive oil, pinch salt, pepper, and red pepper flakes if using. Spread on a baking tray.

7. 7

   Roast broccoli in oven alongside chicken (or on a rack above/below) for 12–15 minutes until edges char and tender. If using same skillet and space is tight, roast broccoli for last 12 minutes.

8. 8

   When chicken is done, remove skillet; spoon pan juices over chicken and squeeze lemon juice if using. Let rest 5 minutes.

9. 9

   Plate: arrange roasted broccoli, place two thighs per plate, spoon extra garlic butter and sprinkle parsley.