Delicious oven dish: baked chicken thighs with tomatoes and broccoli
When the day has been long and you lack the energy for elaborate cooking, sheet pan meals are the perfect solution. A good oven-baked dinner does most of the work for you and rewards you with intense flavors. Chicken thighs with tomatoes and broccoli are ideal for this method.
- 1 clove of garlic
- 4 chicken thighs
- 2 tablespoons of olive oil (plus a little more for the chicken)
- 1 tsp sweet paprika powder
- 1/2 tsp dried thyme
- Salt and pepper (to taste)
- 1 Broccoli (approx. 400 g)
- 250 g Cherry tomatoes
- 100 g More
- 3 sprigs of rosemary
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with parchment paper.
- Peel and finely chop the garlic. Pat the chicken thighs dry and rub them with olive oil, paprika, garlic, thyme, salt, and pepper.
- Wash and cut the broccoli into small florets. Wash the cherry tomatoes. Cut the feta into small cubes.
- Mix the vegetables with the feta cubes in a bowl with the 2 tablespoons of olive oil, salt and pepper.
- Spread the feta and vegetable mixture evenly on the baking sheet. Place the chicken thighs skin-side up on top. Scatter the rosemary sprigs over the top.
- Bake everything in the oven for about 45 minutes. Mix the vegetables once after 30 minutes.
- Let the thighs and vegetables cool briefly after baking, then serve everything with a dip or bread.
When the day has been long and you lack the energy for elaborate cooking, sheet pan meals are the perfect solution. A good oven-baked dinner does most of the work for you and rewards you with intense flavors. Chicken thighs with tomatoes and broccoli are ideal for this method. While the meat cooks slowly in the hot oven and remains wonderfully juicy, the dry heat crisps the skin beautifully. Accompanied by fresh vegetables, this creates a complete and satisfying meal with minimal effort, practically cooking itself.
Recipe for baked chicken thighs with tomatoes and broccoli
The combination of savory poultry and roasted vegetables works perfectly on a single baking sheet.
There's a simple trick to getting really crispy chicken in the oven. Before seasoning, pat the meat thoroughly dry with paper towels. Once the skin is dry, massage in a robust marinade made from olive oil, sweet paprika, fresh thyme, salt, black pepper, and finely chopped garlic. The oil carries the fat-soluble aromas of the spices deep into the meat while simultaneously protecting the skin from burning.
Preparing the vegetables is just as easy. Divide the broccoli into bite-sized florets and toss them with the tomatoes in a bowl with a generous drizzle of olive oil, salt, and pepper. Then spread the vegetable mixture in an even layer on the baking sheet, leaving some space between the pieces. Finally, place the seasoned chicken thighs, skin-side up, directly on top of the vegetables.
After about 45 minutes in the hot oven, the dish is ready to serve. Turn the vegetables carefully with a spatula after about two-thirds of the cooking time. This prevents dark spots and ensures even roasting. A cool dip goes perfectly with this hearty sheet pan dish. A creamy base of sour cream or yogurt, enhanced with a little lemon or fresh garlic, beautifully balances the robust roasted flavors. For those with a big appetite, serve with a piece of toasted flatbread, fluffy couscous, or freshly cooked rice. The bread is especially good for sopping up the aromatic juices from the baking sheet.
Crumbled feta, sprinkled over the vegetables in the last few minutes, melts slightly and adds a salty, Mediterranean touch. Fresh herbs like rosemary also pair excellently with the chicken. If you prefer a bit more spice, simply knead a pinch of chili flakes into the marinade. You can also be flexible with the vegetables. Zucchini, colorful bell peppers, or red onion wedges can be wonderfully mixed with the broccoli or used to replace it entirely.
