Description
A bold and flavorful twist on a weeknight classic, Andrea Nguyen’s Roast Chicken and Broccoli with Nước Chấm Vinaigrette combines crispy chicken thighs and roasted broccoli with a vibrant, tangy Vietnamese sauce.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 large head of broccoli, cut into florets
- 2 tablespoons neutral oil
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 small red chili, sliced or minced
- 2 tablespoons water
- Kosher salt, to taste
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
- Combine Ingredients: In a bowl, whisk together fish sauce, lime juice, sugar, garlic, chili, and water to create the vinaigrette. Set aside.
- Prepare Your Cooking Vessel: Pat chicken thighs dry and season with salt. Toss broccoli with oil and a pinch of salt.
- Assemble the Dish: Arrange chicken skin-side up on one side of the baking sheet and spread broccoli on the other side.
- Cook to Perfection: Roast for 30–35 minutes until chicken is golden and cooked through, and broccoli is crispy.
- Finishing Touches: Let chicken rest for 5 minutes. Drizzle vinaigrette over chicken and broccoli.
- Serve and Enjoy: Plate and serve with extra sauce on the side if desired.
Notes
- Roast broccoli separately for extra crispiness if needed.
- Marinate chicken ahead of time for deeper flavor.
- Use fresh lime juice for best results.
Nutrition
- Serving Size: 1 chicken thigh with broccoli
- Calories: 410
- Sugar: 5g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg