Sheet Pan Chipotle Chicken Thighs with Broccoli is a flavorful, no-fuss meal that delivers smoky heat and tender roasted goodness in every bite. The chicken thighs are coated in a chipotle-spiced marinade, while the broccoli roasts alongside, soaking up all the delicious juices. It’s bold, simple, and ready in under an hour—perfect for busy nights when you want something hearty without spending too much time in the kitchen.
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
2. Ingredients
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6 bone-in, skin-on chicken thighs
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2 tablespoons olive oil
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2 tablespoons chipotle peppers in adobo sauce, finely chopped
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1 tablespoon honey
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1 tablespoon lime juice
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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½ teaspoon cumin
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½ teaspoon salt
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¼ teaspoon black pepper
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4 cups broccoli florets
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1 tablespoon olive oil (for broccoli)
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Lime wedges, for serving
3. Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
Step 2: Make the Marinade
In a bowl, mix together olive oil, chipotle peppers, honey, lime juice, garlic, smoked paprika, cumin, salt, and pepper.
Step 3: Coat the Chicken
Pat the chicken thighs dry with paper towels. Rub the chipotle marinade all over them, making sure they’re evenly coated.
Step 4: Add the Broccoli
Place the chicken on one side of the sheet pan. Toss the broccoli with 1 tablespoon of olive oil, a pinch of salt, and a little smoked paprika, then spread it on the other side of the pan.
Step 5: Roast
Bake for 30–35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The broccoli should be tender with slightly crisp edges.
Step 6: Serve
Squeeze fresh lime juice over the top before serving for a bright, smoky finish. Enjoy as is, or serve with rice, quinoa, or warm tortillas.
4. Nutrition (Per Serving)
Calories: 410
Fat: 28g
Carbohydrates: 12g
Protein: 30g
Sugar: 6g
Fiber: 3g
Sodium: 360mg
5. Tips
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For extra heat, add a little adobo sauce directly to the broccoli before roasting.
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Line your pan with foil for easy cleanup—chipotle glaze can get sticky.
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Swap broccoli for cauliflower or Brussels sprouts for variety.
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Leftovers reheat well in a skillet or air fryer to keep the chicken skin crisp.
