Crispy Citrus Chicken and Garlic Broccoli Skillet

chicken thighs, lemon, pan-roasted and spiced broccoli, charred garlic, crispy spiced chickpeas

Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 543 | Category: Gluten-Free | Excellent Source of: Fiber, Protein, Vitamin C | Good Source of: Calcium, Iron, Potassium, Vitamin A


  • - Baking Sheet
  • - Chef's Knife
  • - Foil
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Oven Proof Skillet
  • - Medium Skillet with Lid
  • - Microplane or Zester
  • - Paper Towels
  • - Spatula
  • - Tongs

What You Need:

  • - 1 tbsp + 2 tsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Broccoli Florets
  • - Chicken Thighs (Boneless, Skin On)
  • - Chickpeas
  • - Garlic
  • - Ground Cumin
  • - Lemon
  • - Red Pepper Flake

Wine Pairings by @grapefriend

Finish off the lemon and garlic flavors of the chicken with a floral Viognier.

Beer Pairings

American Ipa, Wit, Fruit Beer, (TK ’s Union Craft Brewing’s Steady Eddie IPA)

What To Do:

1. Preheat oven to 400°F. Line a baking sheet with foil.

2. Roast the Chickpeas: Dry the chickpeas thoroughly with paper towels and add to the baking sheet with 1 teaspoon canola oil, 1 teaspoon salt and only 1 teaspoon of the cumin (use the rest to spice up your next guacamole). Toss to coat using your hands. Roast for 25 minutes, shaking the pan every 5 minutes or so. Remove from oven.

3. Zest lemon. Slice rounds from half of the lemon (the other half will be juiced). Set aside.

4. Cook Chicken Thighs: Liberally season chicken with salt and pepper. In a medium ovenproof skillet over mediumhigh heat, add 1 teaspoon canola oil. Once the oil is shimmering, add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown (about 3-4 minutes). Transfer to a plate and pour off any excess fat from the pan. Return the chicken, skin side up, to the pan, squeeze lemon juice over and scatter half of the lemon zest and all of the lemon slices on top. Roast until juices run clear (about 7-8 minutes).

5. Cook the Broccoli: In a medium skillet, over medium-high heat, add 1 tablespoon canola oil, broccoli, ¼ teaspoon red pepper, ¼ teaspoon salt, teaspoon pepper and 3 tablespoons water. Cover and allow to steam for 3 minutes. Uncover, reduce heat to medium, add garlic, stir and continue to cook until the broccoli is lightly browned and crisp-tender (about 2 minutes). Remove from heat and sprinkle the remaining lemon zest on top.

To Serve: We love this served in the skillet, it’s so beautiful and rustic! Just pour the broccoli and seasoned chickpeas in between the crispy chicken thighs and place in the center of the table!

We are proud to use recyclable plastic containers, but do the earth a favor and reuse them first!