Blackened Lemon Chicken Thighs with Parmesan Roasted Broccoli and Honey-Glazed Carrots
Recipe by
Ingredients
- For the Chicken:
- 8 boneless skinless chicken thighs (about 2 lbs, 900 g)
- 2 tbsp olive oil (30 ml)
- 2 tsp smoked paprika (6 g)
- 1 tsp garlic powder (3 g)
- 1 tsp onion powder (3 g)
- 1 tsp dried oregano (3 g)
- 1/2 tsp cayenne pepper (1 g)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper (2 g)
- 1 lemon, thinly sliced (100 g)
- For the Parmesan Broccoli:
- 4 cups broccoli florets (360 g)
- 1 tbsp olive oil (15 ml)
- 1/3 cup grated Parmesan cheese (30 g)
- 1/4 cup breadcrumbs (15 g)
- 1/2 tsp garlic powder (2 g)
- Salt and black pepper to taste
- For the Honey-Glazed Carrots:
- 1 lb baby carrots (450 g)
- 1 tbsp olive oil (15 ml)
- 2 tbsp honey (30 g)
- 1/2 tsp salt (3 g)
- 1/4 tsp black pepper (1 g)
Directions
- Prep Oven: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Season Chicken: In a bowl, combine paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Rub chicken thighs with olive oil and coat evenly in spice mixture. Place on one baking sheet. Lay lemon slices over the chicken.
- Roast Chicken: Bake 25–30 minutes until internal temp reaches 165°F (74°C), broil for 2 minutes at the end for charred edges.
- Make Broccoli: Toss broccoli with olive oil, Parmesan, breadcrumbs, garlic powder, salt, and pepper. Spread on the second baking sheet. Roast 20 minutes until golden and crispy.
- Make Carrots: In a bowl, mix carrots with olive oil, honey, salt, and pepper. Spread on the same sheet as broccoli if space allows. Roast 20–25 minutes until tender and caramelized.
- Assemble Plate: Serve each plate with chicken topped with lemon, roasted Parmesan broccoli, and honey-glazed carrots.
Tips for Meal prep
Store chicken, broccoli, and carrots separately for best texture.
Reheat chicken in a skillet or oven for crispiness.
Swap thighs for chicken breast to make it leaner.
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