A simple and flavorful one-pan meal featuring juicy chicken thighs, savory sausage, and tender roasted broccoli, all cooked together on a sheet pan for easy cleanup and delicious results.
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
12 ounces smoked sausage, sliced into 1/2-inch thick rounds
4 cups broccoli florets (about 1 large head)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 lemon, cut into wedges (for serving)
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken thighs, then sprinkle half of the seasoning mixture over them, rubbing it in gently.
In a large bowl, toss the broccoli florets and sliced sausage with the remaining 2 tablespoons of olive oil and the remaining seasoning mixture until well coated.
Arrange the seasoned chicken thighs skin-side up on one side of the prepared baking sheet.
Spread the broccoli and sausage mixture evenly on the other side of the baking sheet, making sure not to overcrowd the pan.
Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender and slightly caramelized.
If desired, switch the oven to broil for the last 2-3 minutes to crisp the chicken skin and sausage edges, watching carefully to prevent burning.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Serve the chicken, sausage, and broccoli with lemon wedges for squeezing over the top.