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Dinner recipe · from the recipe book

Paprika Garlic Chicken Thighs with Roasted Broccoli

Juicy, smoky-sweet chicken thighs with crisp-edged broccoli and a bright squeeze of lemon.

Paprika Garlic Chicken Thighs with Roasted Broccoli

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinless
  • 5 cups florets450 gBroccolicut into florets
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried oregano
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice

Steps

  1. Preheat the oven to 450°F (230°C) and line a large rimmed baking sheet with foil.
  2. In a large bowl, stir together two-thirds of the olive oil with the paprika, garlic, oregano, half the salt and the black pepper.
  3. Add the chicken thighs to the bowl and turn to coat, then lay them on one side of the baking sheet.
  4. Toss the broccoli with the remaining olive oil and remaining salt and spread it on the other side of the sheet.
  5. Roast for 18 to 20 minutes, until the broccoli is browned at the edges and the chicken reaches 165°F (74°C) in the thickest part.
  6. Drizzle the lemon juice over the chicken and broccoli and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 27, 2026.

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