# Smoky chicken thighs and broccoli 4 adult servings · US measures · keto · 12 min active per base batch · 25–35 min Smoky chicken thighs with roasted broccoli. Start broccoli five minutes after chicken; shake broccoli once. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Preheat both air fryers to 390°F. Start chicken first; start broccoli 5 min later.
Use uncrowded baskets; thighs must be unfolded and no more than ¾ inch thick.
680g Boneless skinless chicken thighsraw, thawed, unfolded; no more than ¾ inch thick	Coat unfolded thighs with oil, paprika, garlic, oregano, salt and pepper. Then: Chicken basket: smooth-side up, no overlap; air fry at 390°F for 16–22 min; thickest pieces must reach 165°F.		Plate cooked chicken and finished broccoli as separate components.
14g Olive oilas purchased · Half to broccoli; half to chicken.
2g Smoked paprika
3g Garlic powder
½ tsp Dried oregano
3g Fine saltUse the proportional split described in the method.
to taste Black pepper
454g Broccoli floretsabout 1½ inches across	Toss 1½-inch broccoli florets with oil and salt; load without crowding. Then: Broccoli basket: start 5 min after chicken; air fry at 390°F for 10–14 min, shake once halfway; stems fork-tender, crowns lightly browned.	Finish cooked broccoli with lemon juice and nutritional yeast.
14g Olive oilas purchased · Half to broccoli; half to chicken.
2g Fine saltUse the proportional split described in the method.
15g Lemon juiceunsweetened
8g Nutritional yeastflakes · Add after cooking.

## Ingredients - 680g Boneless skinless chicken thighs — raw, thawed, unfolded; no more than ¾ inch thick - 454g Broccoli florets — about 1½ inches across - 27g Olive oil — as purchased. Half to broccoli; half to chicken. - 2g Smoked paprika - 3g Garlic powder - ½ tsp Dried oregano - 5g Fine salt. Use the proportional split described in the method. - to taste Black pepper - 15g Lemon juice — unsweetened - 8g Nutritional yeast — flakes. Add after cooking. ## Equipment - Two air fryers with uncrowded baskets - Instant-read thermometer - Separate raw-poultry bowl and clean serving tools ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Preheat both fryers to 390°F. Toss broccoli with half the oil and one third of the salt; load one basket without crowding. In a separate bowl coat chicken with the remaining oil and salt, paprika, garlic, oregano, and pepper. 2. **Cook.** Put unfolded thighs smooth-side up in the other basket without overlapping. Start chicken. Five minutes later, start broccoli. 3. **Finish.** Shake broccoli once halfway through its 10–14-minute cook. Chicken usually needs 16–22 minutes; check the thickest pieces for 165°F. No chicken flip is required, though the underside browns less. Finish broccoli with lemon and nutritional yeast. Broccoli is ready when stems are fork-tender and crowns are lightly browned; time alone is not its endpoint. ## Attention timeline - Preheat and load chicken: 7–9 min. Start chicken first; preheat overlaps prep. - Start broccoli: 5 min after chicken. Load broccoli basket. - Cook: Chicken 16–22 min; broccoli 10–14 min. Shake broccoli once halfway; check chicken thickest pieces for 165°F. - Finish: 2 min. Add lemon and yeast after cooking. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Smoked paprika and oregano season the thighs while lemon and yeast sharpen the broccoli after cooking. - Chicken underside browns less without a flip. - Keep yeast out of the fryer to avoid scorching. If baskets cannot hold the batch, use two oven pans at 425°F for about 20–25 min; allow 35–40 min total and check chicken for 165°F. ## Nutrition per serving Calories: 317 kcal; protein: 37.9 g; total carbs: 9.5 g; fiber: 3.8 g; net carbs: 5.7 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - Smaller fryer baskets require the oven fallback or extra batches. - Check every packaged ingredient label for additional allergens; this data is not an allergy guarantee. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [Bob's Red Mill nutritional yeast label](https://www.bobsredmill.com/product/nutritional-yeast) - [USDA poultry handling guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/smoky-chicken-thighs-and-broccoli/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.