Description
Juicy roast chicken and charred broccoli drizzled with a sweet, tangy, and spicy Vietnamese nước chấm vinaigrette. A bold and comforting dinner packed with flavor and texture.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs or legs
- 4 cups broccoli florets
- 2 tablespoons neutral oil (like canola or vegetable)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 small red chili, thinly sliced
- 2 tablespoons warm water
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or foil.
- Toss chicken with 1 tablespoon oil, salt, and pepper. In another bowl, toss broccoli with remaining oil, salt, and pepper.
- Arrange chicken on one side of the baking sheet, skin-side up. Spread broccoli on the other side.
- Roast for 35 to 40 minutes until chicken skin is crisp and broccoli is tender with charred edges.
- Check chicken reaches 165°F internal temperature before removing from oven.
- Whisk together fish sauce, lime juice, sugar, garlic, chili, and warm water until sugar dissolves.
- Plate chicken and broccoli, drizzle generously with vinaigrette, and serve hot.
Notes
- Space ingredients on the sheet pan to ensure crispy results.
- Adjust lime, sugar, or chili in vinaigrette to taste.
- Make vinaigrette ahead of time for deeper flavor.
- Serve with rice, noodles, or lettuce wraps for variety.
Nutrition
- Serving Size: 1 chicken thigh with broccoli
- Calories: 390
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 120mg