
Roasted Chicken Thighs with Garlicky High-Glucoraphanin Broccoli Sprouts
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Peppery wilted broccoli sprouts pair perfectly with crispy, spiced roasted chicken for an easy weeknight meal.
Serves 4
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
For the Sprouts:
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 8 cups high-glucoraphanin broccoli sprouts
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 lemon, halved
- ¼ cup shaved Parmesan (optional)
Directions
- Preheat oven to 400°F.
- Pat chicken thighs dry with a paper towel; drizzle evenly with 2 tbsp olive oil.
- Combine salt, pepper, paprika, cumin, coriander, and garlic powder in a small bowl. Rub thighs evenly with spice mixture.
- Place thighs skin-side up on a baking sheet lined with parchment paper. Roast 35-40 minutes, or until skin is crispy and internal temperature reaches 165°F. Set aside.
- While the chicken is resting, heat 2 tbsp olive oil in a large skillet over medium heat. Add garlic; sauté for 30 seconds or until fragrant.
- Add sprouts to skillet, tossing with tongs until just wilted (about 1 minute). Add salt and pepper; toss to combine. Remove from heat; squeeze juice of ½ lemon over skillet.
- Divide sprouts mixture evenly among 4 plates; top evenly with Parmesan, if desired. Place 1 thigh over each bed of greens. Serve immediately.