Crispy Five-Spice Chicken Thighs with Charred Broccolini & Tahini Yogurt

Five-spice powder, the aromatic Chinese blend built for balance, gives these chicken thighs a warm, fragrant crust. Roasted until the skin turns shatter-crisp, they land beside charred broccolini and a cool tahini yogurt swirl.

Serves 4

Estimate for one serving

• 610 cal
• 48g protein
• 14g carbs
• 41g fat
• 4g fiber

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Ingredients

• 8 bone-in skin-on chicken thighs
• 2 tbsp five-spice powder
• 1 tbsp garlic powder
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 bunches broccolini
• 3 shallots
• 1/4 cup tahini
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tsp honey
• 2 tbsp toasted sesame seeds
• 3 tbsp avocado oil

Instructions

1. 1Preheat oven to 425 °F and line a sheet pan with parchment.
2. 2Pat chicken thighs very dry and season generously with five-spice powder, garlic powder, salt, and black pepper.
3. 3Heat avocado oil in a large cast-iron skillet over medium-high heat.
4. 4Place chicken skin-side down and sear undisturbed until skin is deep golden and crisp, about 7 minutes.
5. 5Flip thighs, add halved shallots to pan, and transfer skillet to oven.
6. 6Roast until chicken reaches 175 °F internal temperature, 18-22 minutes.
7. 7Meanwhile toss broccolini and remaining sliced shallots with a little avocado oil, salt, and pepper on the prepared sheet pan.
8. 8Roast broccolini in the same oven until charred and crisp-tender, 12-15 minutes.
9. 9Whisk tahini, Greek yogurt, lemon juice, honey, and salt until smooth and pourable.
10. 10Spoon tahini yogurt onto warmed plates, arrange crispy chicken thighs and charred broccolini over sauce.
11. 11Sprinkle with toasted sesame seeds and serve immediately.