This one-pan chicken and broccoli dinner is simple, healthy and packed with flavor. After the chicken roasts, we turn the drippings into a smooth and velvety pan sauce by adding a little stock and butter.
Ingredients
1 tablespoon extra-virgin olive oil
1 ½ pounds bone-in, skin-on chicken thighs
¾ teaspoon kosher salt, divided
½ teaspoon ground pepper
4 cups broccoli florets
4 ounces shallots, trimmed and halved lengthwise
2 cloves garlic, minced
1 teaspoon chopped fresh sage, plus more for garnish
1 teaspoon chopped fresh rosemary
2 cups unsalted chicken stock
2 tablespoons butter
2 cups hot cooked brown rice
Directions
Preheat oven to 425°F.
Heat oil in a large cast-iron skillet over medium-high heat. Add chicken, skin-side down, and cook, turning once, until golden, 6 to 10 minutes per side. Transfer to a plate; sprinkle both sides with 1/2 teaspoon salt and pepper.
Add broccoli and shallots to the pan and toss to coat with the drippings. Add garlic, sage and rosemary; cook, stirring, until fragrant, about 1 minute. Nestle the chicken on top of the vegetables and transfer to the oven. Roast until an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 8 minutes.
Place the pan over medium-high heat (careful—the handle will be hot). Push the chicken and vegetables to one side. Stir in stock, scraping up any browned bits, and bring to a simmer. Add butter and cook, stirring frequently, until the sauce thickens, about 5 minutes. Sprinkle with the remaining 1/4 teaspoon salt. Serve the chicken and vegetables with the sauce and rice. Garnish with more sage, if desired.
