Description
Smoky Sheet Pan Chipotle Chicken Thighs with broccoli and red onion, baked at high heat for an easy, bold weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.25 lb)
- 12 oz broccoli florets
- 1/2 medium red onion, sliced
- 1 tablespoon + 1 teaspoon avocado oil or olive oil
- Nonstick spray (for the pan)
Chipotle Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon chipotle powder (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1–2 teaspoons brown sugar (optional, for balance)
Instructions
- Preheat your oven to 425°F (220°C). Lightly spray a large sheet pan with nonstick spray.
- Pat the chicken thighs dry with paper towels to help them roast properly.
- In a small bowl, mix all chipotle seasoning ingredients until evenly combined.
- Place chicken thighs, broccoli florets, and sliced red onion on the sheet pan.
- Drizzle with oil and sprinkle evenly with the seasoning blend.
- Toss everything gently to coat, then spread into an even layer.
- Arrange chicken thighs so they are not overlapping the vegetables.
- Bake for 20–25 minutes, flipping chicken halfway if desired, until fully cooked and slightly charred.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
For extra browning, switch the oven to broil for the final 2–3 minutes and watch closely to avoid burning.