Crispy Chicken Thighs with Broccoli

This crispy chicken thighs and broccoli is a simple, one-skillet meal that delivers big flavors with minimal cleanup. The chicken thighs are seared until the skin is golden and crisp. Broccoli is added and roasted alongside the chicken, soaking up the flavorful drippings and helping build a rich fond at the bottom of the pan that becomes the base for the savory sauce.

Ingredients

  • 4 (6-ounce) bone-in, skin-on chicken thighs, trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 medium lemon
  • 1 pound broccoli, cut into 1-inch florets (about 7 cups)
  • ⅔ cup unsalted chicken broth
  • 2 teaspoons dijon mustard
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 2 tablespoons cold unsalted butter, cut into small pieces

Directions

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