One-Pan Baked Chicken Thighs and Broccoli

Preheat your oven to 400°F (200°C).

Place the chicken thighs in a deep baking dish. Drizzle with olive oil and season generously on all sides with paprika, salt, and pepper.

Cover the baking dish tightly with aluminum foil.

Bake the covered chicken for 45 minutes.

While the chicken is baking, chop the broccoli into bite-sized florets.

After 45 minutes, carefully remove the dish from the oven and remove the aluminum foil.

Add the broccoli florets to the pan and toss them in the rendered chicken fat to coat.

Season the broccoli with salt-free lemon pepper seasoning. Flip the chicken thighs so the skin side is facing up.

Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the chicken skin is crispy and the broccoli is tender. Mix the broccoli halfway through this final bake.

Serve the chicken and broccoli immediately, with a side of buttered bread if desired.