Sheet Pan Chipotle Chicken Thighs with Broccoli
This one-pan meal features bone-in or boneless chicken thighs coated in a smoky-sweet chipotle marinade, roasted alongside tender-crisp broccoli. It’s bold, flavorful, and perfect for busy weeknights.
⏱ Time
Prep: 10 minutes
Marinate: 20 minutes (optional, but better)
Cook: 30–35 minutes
Total: 40–55 minutes
Ingredients
For the Chicken:
6 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
2 tbsp olive oil
2 tbsp adobo sauce (from a can of chipotle peppers in adobo)
1–2 chipotle peppers (minced, adjust for heat)
2 tbsp honey or maple syrup
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp cumin
Juice of 1 lime
Salt & black pepper, to taste
For the Broccoli:
4 cups broccoli florets
1½ tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper, to taste
Optional Garnishes:
Fresh cilantro, chopped
Lime wedges
Avocado slices or Greek yogurt drizzle
Instructions
1. Prep the Marinade:
In a bowl, whisk olive oil, adobo sauce, chipotle peppers, honey, garlic, paprika, cumin, lime juice, salt, and pepper.
2. Marinate the Chicken:
Pat chicken thighs dry. Coat them in the marinade.
Let sit at least 20 minutes (or overnight in the fridge for best flavor).
3. Prep the Broccoli:
Toss broccoli florets with olive oil, garlic powder, smoked paprika, salt, and pepper.
4. Arrange on Sheet Pan:
Preheat oven to 400°F (200°C).
Place chicken thighs skin-side up on a parchment-lined sheet pan. Roast for 20 minutes.
Add broccoli to the sheet pan, tossing lightly in chicken drippings.
5. Roast to Finish:
Continue roasting another 15–20 minutes, until chicken reaches 165°F (74°C) internal temp and broccoli is tender-crisp with golden edges.
6. Serve:
Garnish with fresh cilantro and lime wedges. Add avocado or a yogurt drizzle if desired.
Serving Suggestions
With cilantro-lime rice or quinoa.
Inside warm tortillas for a quick chipotle chicken taco night.
With a side salad of corn, tomato, and avocado.
Tips & Notes
Use boneless thighs for quicker cooking (25–30 minutes total).
If you like crispier chicken skin, broil for the last 2–3 minutes.
For milder heat: use only adobo sauce (skip extra chipotle peppers).
Nutrition Information
Calories: 420
Protein: 34g
Carbs: 15g
Fat: 26g
Fiber: 4g
Sugars: 8g