Lemon-Herb Baked Chicken Thighs with Roasted Broccoli

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup — that's a little trick that saves time, dear.

2. 2

   In a bowl, whisk 2 tbsp olive oil, lemon zest, lemon juice, Dijon mustard, salt, pepper, oregano, and minced garlic until combined.

3. 3

   Pat the chicken thighs dry with paper towels (helps the skin crisp). Place them skin-side up in a single layer on one half of the baking sheet. Brush or spoon the lemon-herb mixture over each thigh, getting under the skin where you can for extra flavor.

4. 4

   Toss the broccoli with the remaining 1 tbsp olive oil, a pinch of salt, black pepper, and crushed red pepper if using. Spread the broccoli on the empty half of the sheet in a single layer.

5. 5

   Roast in the preheated oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden. If the broccoli needs more color, move it under the broiler for 1–2 minutes at the end — watch it closely.

6. 6

   Let the chicken rest 5 minutes. Sprinkle everything with chopped parsley and an extra squeeze of lemon if you like things brighter.

7. 7

   Serve hot with a simple green salad, steamed green beans, or cauliflower mash for a low-carb plate. Leftovers keep well for 2–3 days in the fridge.