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Description
This weeknight sheet-pan meal takes just a handful of ingredients and turns basic chicken and broccoli into a zesty family meal. Chicken legs are coated in punchy Italian seasonings and roasted until fragrant, golden and crispy. The genius move here is tossing the broccoli in the chicken drippings, encouraging the florets to absorb all of the flavorful pan juices as they cook. A final shower of Cheddar and Parmesan creates a cheesy drape over the florets, and the errant cheese that hits the pan turns into crispy frico shards. If there are any leftovers, they can be chopped and tucked into rolls or tossed with pasta the next day.
Ingredients
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1059grams pounds bone-in, skin-on chicken thighs and drumsticks (about 8 pieces), patted dry Salt and black pepper 2tablespoons extra-virgin olive oil 2teaspoons Italian seasoning 1pound broccoli 1tablespoon capers, drained 1/2cup grated sharp Cheddar cheese 1/4cup freshly grated Parmesan Chopped parsley, for garnishing Lemon wedges, for serving Cooked rice or crusty bread (optional), for serving
Directions
Heat oven to 425 degrees. On a large rimmed sheet pan, season chicken with salt and pepper. Add oil and Italian seasoning and toss to evenly coat. Arrange in a single layer, skin-side up, and roast until golden, juicy and cooked through, 30 minutes. Meanwhile, separate the broccoli head from the stalk. Cut the head into small, 1 1/2-inch florets. Trim off the tough end of the broccoli stalk, then peel the tender stem and thinly cut crosswise into 1/8-inch-thick slices. You should have about 6 cups of broccoli. Transfer chicken to a serving platter (or divide among 4 plates). Add broccoli and capers to the sheet pan and toss to evenly coat in the chicken drippings. Spread in an even layer and roast for 5 minutes. Push the broccoli together toward the center of the pan (to minimize gaps) and sprinkle with the Cheddar and Parmesan. Roast until broccoli is crisp-tender and cheese is melted, 5 minutes longer. Divide the cheesy broccoli and capers among the 4 serving plates and garnish with parsley. Serve with lemon wedges plus rice or crusty bread on the side, if desired.
Notes
reduced from 3.5 lbs (12 pieces) to 2.33 lbs (8 pieces) of chicken
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