Sheet Pan Chipotle Chicken Thighs with Broccoli
A sizzling, weeknight-friendly sheet pan meal that brings smoky chipotle heat to juicy chicken thighs and crisp-tender broccoli. Marinated in a bright, tangy glaze and roasted all together on one pan, it’s easy to customize, kid-friendly, and packed with flavor.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 4 cups broccoli florets
- 2 tbsp olive oil
- 2 chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tbsp honey
- juice of 1 lime
- salt
- black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a blender or small processor, pulse the chipotle peppers in adobo sauce, garlic, honey, lime juice, smoked paprika, and a pinch of salt until you have a thick, slightly smoky paste.
- Pat the chicken thighs dry with paper towels. Toss them with half of the chipotle glaze and 1 tablespoon of olive oil in a large bowl, coating evenly. Let them marinate briefly while you prepare the broccoli.
- On the prepared sheet pan, spread the broccoli florets in a single layer. Drizzle with the remaining olive oil and a pinch of salt and pepper.
- Nestle the marinated chicken thighs among the broccoli, giving each piece a little space so they roast rather than steam.
- Brush or spoon any remaining glaze over the chicken to intensify the flavor as it roasts.
- Roast for about 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is crisp-tender with slightly charred edges.
- If you like a deeper roast, switch to a quick broil for 1–2 minutes at the end—watch closely to prevent burning.
- Remove from the oven and let rest for 5 minutes. Squeeze a little extra lime juice over the top and serve warm.