Often the cleaning up process after a meal takes longer than the preparation and cooking time! Enjoy this flavorful, one-pan dinner that comes together in less than 45 minutes, but the cleanup time is less than 5 minutes. Boneless, skinless chicken thighs are full of flavor; the corn (a whole grain) is dressed up “elote” style, meaning it’s leveled-up with chili, garlic, lime, cilantro and cotija cheese; and the crispy broccoli florets add a vegetable option—all the while using one pan.
Learn how to make a full meal on just one rimmed baking sheet.
Rimmed baking sheet
- 8 boneless, skinless chicken thigh (1 ½ - 2 pounds), patted dry
- ¾ tsp salt, divided
- ¾ tsp ground black pepper, divided
- 4 Tbsp olive oil, divided
- 2 ears of corn, shucked and cut into 6 pieces each
- ½ tsp chili powder
- ½ tsp garlic powder
- 3 cups broccoli florets, cut into fork-friendly pieces
- ¼ cup (4 Tbsp) prepared barbeque sauce
- ¼ cup crumbled cotija cheese or 2 Tbsp grated Parmesan cheese
- ¼ cup finely chopped cilantro
- 1 lime, cut into 8 wedges
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the dried chicken thighs skin-side up on half of the baking sheet, spacing them evenly apart. Season all of the chicken with ¼ teaspoon each of the salt and pepper and brush the chicken with 1 tablespoon of the olive oil and 2 tablespoons of the barbeque sauce.
- Place the corn on one fourth of the baking sheet and drizzle it with 1 tablespoon of the olive oil. Sprinkle it with the chili powder, garlic powder and ¼ teaspoon each of the salt and pepper.
- In the remaining open area of the pan, toss the broccoli florets with the remaining 2 tablespoons of the olive oil and sprinkle with ¼ teaspoon each of the salt and pepper.
- Place the baking sheet into the oven and roast until the chicken is completely cooked through and is 165°F internally and the broccoli florets and corn are charred in spots. Remove the baking sheet from the oven.
- Sprinkle the corn with the cotija cheese and cilantro and squeeze the lime wedges over the corn. Brush the chicken with the remaining two tablespoons of the barbeque sauce and serve.