Habanero Chicken and Broccoli
Published Jan. 5, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¾cup olive oil
- 6garlic cloves, 5 finely chopped and 1 left whole
- 2teaspoons dried oregano, crumbled
- 1tablespoon plus 1 teaspoon kosher or coarse sea salt
- 1½teaspoons ground black pepper
- 4whole bone-in, skin-on chicken legs or 8 thighs
- ⅓cup freshly squeezed lime juice (from 3 to 4 limes)
- ½cup freshly squeezed lemon juice (from 2 lemons)
- 3tablespoons honey
- 1fresh habanero, stemmed
- 2pounds broccoli (about 2 large heads), cut into large florets then halved lengthwise
- Cooked rice, for serving
Preparation
- Step 1
Heat the oven to 425 degrees and position the rack in the middle.
- Step 2
In a small bowl, combine ¼ cup of the olive oil with the finely chopped garlic, 1 teaspoon oregano, 1 teaspoon salt and ½ teaspoon pepper. Mix well. Rub all over the chicken pieces and place them skin side down in a large sheet pan.
- Step 3
In the jar of a blender, add the remaining ½ cup olive oil, 1 teaspoon oregano, 1 whole garlic clove, plus the lime juice, lemon juice, honey, habanero, 1 tablespoon salt and 1 teaspoon pepper. Purée until completely smooth.
- Step 4
Roast the chicken in the oven for 15 minutes. Remove from the oven, carefully release and flip the chicken pieces using a spatula, and arrange the halved broccoli florets between the chicken pieces. Pour the blended habanero sauce all over the broccoli.
- Step 5
Place back in the oven to roast for another 25 minutes. The chicken should have browned on top and be fully cooked and the broccoli should be a bit charred on the outside but still retain some crunch.
- Step 6
Divide the chicken and the broccoli among plates, along with rice, if desired. Spoon the sauce from the sheet pan over the top.
Private Notes
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Cooking Notes
jaime s
Delicious. This was a family favorite. It’s spicy but the honey compliments the habanero so it’s not overpowering. I cooked it with thighs and breasts and it worked out well.
Mark R
Chicken thighs came out nicely crisped, with good flavor. I liked the sauce as it reduced along with the chicken juices, but I thought it saturated the broccoli florets a bit too much. I might recommend roasting the broccoli separately, but serving it with the reduced sauce.
JD
Loved this recipe! I ended up having to add more honey, as the sauce was far too citrusy, so keep an eye (or a taste bud) out for that.
Grace
Outstanding! I made this with just thighs and used frozen broccoli. I just made half the recipe and did it in the air fryer. I served it with brown rice. The sauce is the bomb!
SFMamma
This was a wonderfully tasty dish! I used some of the chicken marinade on a 15-oz tofu square (cooked separately) and it was delicious. Also added carrots to the broccoli. The citrus flavor is a nice bonus! This one is a keeper.
Susie
Easy prep mid-week dinner. Chicken was tasty and moist. Used 6 bone-in thighs. I roasted the chicken skin-down for 25-30 minutes, and then flipped, adding the broccoli/sauce and roasting for another 15-20 minutes or so. More than enough time to brown the top of the chicken and roast the broccoli without charring it too much. Can see from the picture that the broccoli is overcooked! Nothing spectacular but a good recipe for the rotation.
Mary
My husband loved the broccolli, but we both agree to much citrus. But then I didn't use the habanero. I know that's the recipes namesake, but my husband won't eat anything with peppers. But I might try to sneak a habanero sauce instead of the pepper. Any thoughts on my substitution? I also mixed thighs with legs.
Charley
The chicken was delicious. I agree with the person who said to put the broccoli in later. It burned to a crisp.
K. Blair
Would use just chicken thighs.
Tim
Boy, is this good. I reduced the oil by half and scattered some cashews on top of the broccoli before it went back in the oven. In convection roast mode, the chicken skin gets nice and crispy. The sauce is tart, but I thought it worked. I'll make it again with no other changes. The attached article calls this dish "barely spicy". I disagree; it has real heat! It played well at my table but some audiences would appreciate a milder pepper.
Lorry Kennedy
I made this, and recommend doing the sauce on the stove, to melt the honey, reduce a bit, and allow a ‘taste test’. I increased the honey, added some agave syrup and a pinch of chicken broth powder to the sauce. Next time, I will use orange and lemon juice, not lime. We also extended the cooking time: 30 minutes on one side, 40 minutes on the second.
Jeff
A bit more juice than I'd want but rice somewhat absorbs it. Very good citrus. Good recipe.
Es
Used jalapeno as store didn't have habanero. This was good but not my favorite. The chicken was nice and moist but the broccoli needed a little oomph. The habanero?
Helen
As others note, the broccoli did get overcooked and over saturated with the sauce. I might add the broccoli to the pan about 15 minutes to the end of the cooking time. Otherwise this was delicious!
kim
I am not fond of dark meat. If I use chicken breast do I need to reduce the cooking time?
Tim
In lieu of the habanero, could I use sriracha or harissa paste?
Other Tim
You could, but you'd lose the clarity of the chile flavor. Any hot fresh pepper (bird's eye, serrano, unseeded jalapeno) might be closer. Tabasco would be interesting (you could reduce some of the citrus) or even cayenne powder.
Mark R
Chicken thighs came out nicely crisped, with good flavor. I liked the sauce as it reduced along with the chicken juices, but I thought it saturated the broccoli florets a bit too much. I might recommend roasting the broccoli separately, but serving it with the reduced sauce.
Anne Weinkauf
Instead of habanero, which I didn't have, I used a can of chopped chiles and Brussel sprouts instead of broccoli. It had a mild warmth of spice and turned out well.
Grace
Outstanding! I made this with just thighs and used frozen broccoli. I just made half the recipe and did it in the air fryer. I served it with brown rice. The sauce is the bomb!
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