Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups broccoli florets
  • 3 cups fresh baby spinach
  • 1 tbsp olive oil
  • A pinch of salt
  • A pinch of pepper

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels. In a large bowl, toss the thighs with 2 tablespoons of olive oil, garlic powder, smoked paprika, onion powder, kosher salt, and black pepper until evenly coated.
  3. Arrange the chicken in a single layer on the baking sheet, ensuring they are not touching. Toss broccoli florets in 1 tablespoon of olive oil, salt, and pepper, then nestle them around the chicken.
  4. Roast in the oven for 20–22 minutes until the edges are charred and the meat is firm.
  5. Remove from oven and immediately scatter fresh baby spinach leaves over the hot chicken and broccoli, allowing the residual heat to wilt the leaves for about 2 minutes.
  6. Use a meat thermometer to verify the thickest part of the thigh has reached 165°F (74°C). Let the meat rest on the pan for 5 minutes before serving.