Chicken breast with broccoli
I’m tired of chicken breast getting all the attention. Thighs are the star of this one-pan meal with dilly chickpeas and broccoli. Thighs are more flavorful and always moist!
INGREDIENTS
For the chicken:
– 4 chicken thighs (about 1 1/2 lbs)
– 1 1/2 tsp salt
– 1 tsp pepper
– 1 tbsp olive oil
For the chickpeas & broccoli:
– 5 cloves garlic
– 2 15-oz cans chickpeas, drained and rinsed
– 1/2 tsp salt
– 2 tbsp chopped fresh dill
– 1 tsp dried oregano
– 1 1/2 tbsp lemon juice
– 1/2 lemon, sliced
– 2 cups broccoli florets
For the yogurt sauce:
– 3/4 cup plain Greek yogurt
– 1 tbsp chopped fresh dill
– 1/2 tsp salt
– 1 tbsp lemon juice
– 1 clove garlic, minced
INSTRUCTIONS
For the chicken:
– Preheat oven to 375°F.
– Heat oil over medium heat until it’s shimmering, 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the hot skillet, skin side down. Sear until a golden crust is formed, 2-3 minutes. Remove the chicken thighs from the skillet and set them aside.
– Discard any excess oil in the skillet, leaving 2 tbsp. Place the skillet over medium-low heat. Add the garlic and warm for 30 seconds. Add the prepared chickpeas, salt, dill, oregano, lemon juice, and lemon slice. Cook to warm the chickpeas, 4 minutes.
– Add the chicken and any residual juices on top of the chickpeas with the skin facing up. Place in the preheated oven and cook until the chicken is partway done, with an interval of about 145°F, 15-17 minutes.
– Once the chicken thighs are almost finished, remove them from the oven. Add the broccoli to the chickpeas. Stir the broccoli into the chickpeas and drizzle with oil and salt. Return the chicken to the top and place it in the oven. Roast until the chicken registers 165°F and the broccoli is slightly tender, 10 minutes. Remove the skillet from the oven and cool 10 minutes before serving with sauce.
For the sauce:
– While the chicken is roasting, combine the yogurt, chopped dill, salt, lemon juice, and garlic. Stir and set aside until the chicken is ready to serve. This sauce can be made up to 1 week in advance. Store in an airtight container in the refrigerator.
