Sheet Pan Chicken and Broccoli
Sheet Pan Chicken and Broccoli is such an easy weeknight meal, juicy chicken thighs and lightly roasted broccoli in a sweet and savory marinade. Delicious!
Ingredients
- ½ cup low sodium soy sauce (see note below)
- ½ cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- 2 pounds boneless, skinless chicken thighs
- 6 cups broccoli florets
Directions
- 1
Whisk together the soy sauce, apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, and Italian seasoning in a bowl. Transfer about ½ cup of the marinade to a measuring cup.
- 2
Add the chicken thighs to the bowl, and let them marinate for at least 30 minutes or up to overnight.
- 3
Preheat the oven to 400°F.
- 4
Place the chicken thighs on a sheet pan and roast for 15 minutes.
- 5
Remove the sheet pan from the oven, and add the broccoli onto the pan. Drizzle a couple tablespoons of the reserved marinade over the chicken and broccoli. Give the broccoli a gentle toss. Then, return the pan to the oven to cook for another 15 minutes, or until the broccoli is browned and crispy and the chicken registers 175°F internally. If you’d like to brown the chicken thighs a bit more, remove the broccoli from the pan and place the chicken under the broiler for 3 minutes.
- 6
Drizzle any remaining marinade over the chicken and broccoli before serving.