Oven Roasted Chicken with Charred Broccoli
A One-Pan Weeknight Dinner You’ll Make Again and Again!
When cooler weather arrives, hearty dinners take center stage—and this roasted chicken with crispy, charred broccoli is a recipe you’ll want on repeat! Cutting the chicken into pieces ensures faster cooking, extra-crispy skin, and perfectly juicy meat every time.
Paired with oven-charred broccoli, this easy weeknight chicken dinner is also impressive enough for company. Best of all, it’s ready in just 45 minutes with minimal cleanup!
Why This Oven Roasted Chicken Is a Game-Changer
Roasting a whole chicken is classic, but cutting it into pieces takes weeknight dinner to the next level. Here’s why:
- Faster cooking time – dinner is ready in under an hour.
- Crispy skin all around – every piece gets a perfect cap of golden, crispy skin.
- More even cooking – no more dry breast meat.
- Minimal fuss and cleanup – only a baking dish and sheet pan to wash!
Pair with charred broccoli and you’ve got a meal that’s simple, satisfying, and packed with flavor.
Ingredients You’ll Need
- 1 whole roaster chicken, cut into 10 pieces (halve the breasts for more even cooking)
- 2 tablespoons unsalted butter, softened
- Kosher salt and freshly ground black pepper
- 2 onions, quartered lengthwise
- 10 garlic cloves, peeled
- Fresh thyme and rosemary sprigs
- 2 heads broccoli, stem trimmed and cut top to bottom into thick slices
- Olive oil
Tip: Use high-quality butter and olive oil in this oven-roasted chicken recipe —they make a noticeable difference in flavor.
Step-by-Step Instructions
1. Prep the Chicken
Preheat the oven to 475°F (245°C). Pat chicken pieces dry with paper towels and lay them in a single layer in your roasting pan. Brush the skin with softened butter and season generously with salt and pepper.
2. Add Aromatics
Tuck onions, garlic cloves, and fresh herbs around the chicken pieces. This adds flavor and helps the chicken stay juicy.
3. Roast the Chicken
Roast for 20 minutes, then baste the chicken and vegetables with pan drippings. Continue roasting 15–20 minutes more until the chicken is golden and cooked through.
4. Prepare the Broccoli
While the chicken roasts, brush both sides of the broccoli slices with olive oil and season with salt and pepper. Arrange in a single layer on a sheet pan.
5. Char the Broccoli
Transfer the cooked chicken to a platter and raise the oven to 500°F (260°C). Roast the broccoli for 8–10 minutes, until the edges are nicely charred.
6. Make the Pan Sauce
Pour the pan drippings through a sieve into a small bowl, discarding the solids. Arrange the onions and all but three garlic cloves around the chicken. Whisk the remaining garlic with the pan juices, strain again, and pour over the chicken. Garnish with fresh thyme and rosemary if desired.
Serving Tip: Serve broccoli separately for maximum crispness.
Tips for Perfect Oven Roasted Chicken
- Dry the chicken well – ensures crispy skin.
- Don’t overcrowd the pan – air circulation gives even browning.
- Use room-temperature chicken – cooks more evenly.
- Baste once halfway – keeps the meat juicy without overhandling.
- Char the broccoli – adds texture and a subtle smoky flavor.
Let me know if you try this recipe!
Oven Roasted Chicken with Charred Broccoli
Ingredients
- 1 whole roaster chicken, cut into 10 pieces (I like to cut the breasts in half)
- 2 tablespoons unsalted butter, softened
- kosher salt and freshly ground pepper
- 2 onions, quartered lengthwise
- 10 garlic cloves, peeled
- fresh thyme and rosemary sprigs
- 2 heads broccoli, stem trimmed and cut top to bottom into thick slices
- olive oil
Instructions
- Preheat the oven to 475 degrees Fahrenheit. Pat the chicken pieces dry and lay in a single layer in a roasting pan. Brush the skin with the softened butter and season generously with salt and pepper.
- Tuck the onions and garlic in between and around the chicken pieces, then do the same with the thyme and rosemary.
- Roast for 20 minutes, then baste the chicken and vegetables with the pan drippings. Continue roasting until the chicken is golden and cooked through, 15 to 20 minutes more.
- While the chicken is roasting, brush both sides of all of the broccoli pieces with olive oil. Place in a single layer on a baking sheet and season with salt and pepper.
- Transfer the chicken to a platter and set aside. Raise the oven temperature to 500 degrees. Roast the broccoli for 8 - 10 minutes, it should be charred at the edges.
- Pour the pan drippings through a sieve into a small bowl and discard the solids. Arrange the onions and all but three of the garlic cloves around the chicken on the platter. Whisk the remaining garlic cloves with the pan juices. Strain the juices again and discard the solids. Pour the sauce over the chicken and serve garnished with fresh thyme and rosemary sprigs if desired, passing the broccoli separately.
Nutrition
Frequently Asked Questions
Q: Can I use only chicken thighs or breasts?
A: Yes! Dark meat like thighs or drumsticks stays juicy and may take slightly longer. Breasts may need less time.
Q: Can I make this ahead of time?
A: Prep chicken and vegetables the night before. Roast just before serving for best texture.
Q: Can I swap broccoli for another vegetable?
A: Absolutely. Brussels sprouts, carrots, or cauliflower all roast beautifully.
Q: Can I freeze leftovers?
A: Yes! Store in an airtight container for up to 3 months. Reheat in the oven to keep skin crispy.
Q: Can I make this in a convection oven?
A: Definitely. Reduce the temperature by 25°F and check for doneness earlier.
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
