Crispy Paprika Chicken Thighs with Garlicky Broccoli

• 260 g (260 g boneless skinless chicken thighs, trimmed) — Boneless skinless chicken thighs, raw
• 180 g (2 cups (180 g) broccoli florets) — Raw broccoli florets
• 14 g (1 tbsp (14 g) avocado oil, divided) — Avocado oil
• 6 g (2 large cloves (6 g) garlic, minced) — Raw garlic
• 2 g (1 tsp (2 g) smoked paprika) — Smoked paprika
• 0.6 g (1/2 tsp (0.6 g) dried rosemary, crushed) — Dried rosemary
• 0.6 g (a scant 1/8 tsp (0.6 g) fine salt, divided) — Fine salt
• 0.4 g (a generous 1/8 tsp (0.4 g) ground black pepper, divided) — Ground black pepper

Method

1. 1Heat the oven and dry the chickenHeat the oven to 425°F, line a sheet pan, pat every chicken thigh dry, and unfold any tucked edges so the pieces have even thickness.5 minLook for: The oven is fully heated and the chicken surfaces are dry and flat.Safety: Keep raw poultry and its towel away from produce and cooked-food surfaces.
2. 2Season the chickenRub the chicken with 8 g avocado oil, all smoked paprika, all rosemary, half the fine salt, and half the black pepper until both sides are evenly coated.2 minLook for: No dry spice pockets remain and every thigh has a thin red coating.Safety: Wash hands and sanitize the counter after touching raw poultry.
3. 3Start roasting the chickenPlace the thighs smooth-side up on one half of the sheet pan and roast for 12 minutes.12 minLook for: The chicken has begun browning but is not yet assumed cooked.Safety: Use oven mitts and do not taste or handle the partly cooked chicken.
4. 4Season and add the broccoliToss the broccoli with the remaining 6 g avocado oil, all minced garlic, and the remaining salt and pepper, then spread it in one layer on the empty half of the hot pan.2 minLook for: Every floret is lightly glossy with visible garlic and the pan is not crowded.Safety: Set the hot pan on a heatproof surface while adding the broccoli.
5. 5Finish the trayRoast chicken and broccoli together for 10 to 14 minutes, turning the broccoli once, until its edges are browned and the thickest chicken thigh reaches 165°F.14 min · 165°FLook for: The broccoli is crisp-tender and every chicken thigh reads at least 165°F.Safety: Check each chicken piece with a clean thermometer and avoid touching the pan without mitts.
6. 6Rest and serveMove the chicken to a clean plate for a 5-minute rest, then add every piece of garlicky broccoli and spoon over any clean pan juices.5 min · 165°FLook for: The complete plate contains all chicken and broccoli with visible garlic, paprika, rosemary, salt, and black pepper and no raw juices.Safety: Use a clean plate, serve promptly, and refrigerate leftovers within 2 hours.