Sheet Pan Chicken Thighs with Broccolini, Feta & Lemon 🥘

+ a spoonful of chutney magic

There’s something deeply satisfying about a meal that comes together on one pan, especially when it delivers crispy, golden chicken, roasted broccolini, and warm, melty feta that soaks up all the garlicky, lemony goodness.

This easy weeknight dinner was inspired by the viral NYT baked feta dish (you know the one), but with a hearty, protein-packed twist. I swapped the cherry tomatoes for juicy bone-in chicken thighs and kept the lemon and broccolini for that punchy brightness.

The secret finishing touch? A spoonful of our OG Spicy Green Chutney, vibrant, tangy, and just spicy enough, dolloped right on top of warm rice to tie it all together.

🛒 Ingredients:

• 4 bone-in, skin-on chicken thighs

• Salt and black pepper

• 3 tbsp olive oil

• 1 lemon, thinly sliced

• 1 bunch broccolini (or substitute with regular broccoli, cut into florets)

• 3 garlic cloves, thinly sliced

• ½ tsp red pepper flakes (optional)

• 6 oz block of feta cheese, drained

• Cooked rice (for serving)

• 1–2 spoonfuls of your favorite chutney (we love ours on the spicier side)

• Fresh herbs to finish (like dill, parsley, or mint)

🔪 Instructions:

1. Preheat & prep.
   Preheat your oven to 425°F. Pat your chicken thighs dry and season generously with salt and pepper on both sides.

2. Sear the chicken.
   In a large ovenproof skillet or directly on a sheet pan, heat 1 tbsp of olive oil over medium-high heat. Sear the chicken thighs skin-side down until the skin is golden and crisp (about 5 minutes). Flip and cook another 2–3 minutes, then transfer to a plate. Don’t worry if they’re not cooked through—they’ll finish in the oven.

3. Assemble the sheet pan.
   On a parchment-lined sheet pan, arrange the lemon slices, broccolini, garlic, and red pepper flakes. Drizzle with remaining olive oil and toss to coat. Nestle the feta block in the center, and place the chicken thighs on top of the veggies, skin-side up.

4. Roast to perfection.
   Roast for 25–30 minutes, or until the chicken is cooked through (internal temp should hit 165°F), the broccolini is slightly charred, and the feta is golden and soft.

5. Finish & serve.
   Spoon warm rice into a bowl or plate. Top with roasted chicken, broccolini, and feta. Then, don’t skip this, add a generous spoonful of chutney on top of the rice. It brings the whole dish to life with brightness, heat, and a touch of acid.

6. Optional: Garnish with herbs, an extra squeeze of lemon, and a drizzle of olive oil.