Italian Baked Chicken Thighs with Garlic Parmesan Noodles and Broccoli

Preheat your oven to 400°F (200°C).

Pat the 2.5 lb of boneless skinless chicken thighs dry with paper towels to ensure a good sear, then place them in a single layer in a large baking dish.

Drizzle the chicken thighs with 1 tbsp of olive oil. Evenly sprinkle both sides of the chicken with 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper.

Bake the chicken in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.

While the chicken bakes, bring a large pot of salted water (using 4 quarts of water and 1 tbsp of salt) to a rolling boil. Add 8 oz of elbow noodles and cook for 6 minutes.

Add 12 oz of frozen broccoli florets directly into the boiling pasta pot with the noodles. Cook for an additional 3 minutes, until the noodles are al dente and the broccoli is tender-crisp. Drain the pasta and broccoli, reserving 1/4 cup of the starchy cooking water.

In the same warm pot, melt 2 tbsp of butter over medium-low heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.

Return the drained noodles and broccoli to the pot. Toss with the garlic butter, 1/2 cup of grated parmesan cheese, and the remaining 1/2 tsp of black pepper. If the pasta is dry, splash in 1 to 2 tbsp of the reserved pasta water to create a smooth sauce.

Remove the chicken from the oven and let it rest for 5 minutes to lock in the juices.

Slice all of the cooked chicken thighs. Set aside exactly half of the sliced chicken (approximately 1.25 lb raw equivalent) in an airtight container and store in the refrigerator to use for the Day 4 casserole.

Divide the garlic parmesan noodles and broccoli between two plates, top with the remaining half of the sliced Italian chicken thighs, and serve warm.