Baked Herb-Crusted Chicken Thighs with Roasted Broccoli
Juicy chicken thighs baked with a savory herb crust, paired with caramelized roasted broccoli for a satisfying keto dinner. This american-inspired keto (keto, low carb) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, divided olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tbsp, divided olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- 4 cups broccoli florets
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper to make an herb rub.
- Step 2: Rub the herb mixture evenly over 6 bone-in, skin-on chicken thighs, making sure to coat under the skin for extra flavor.
- Step 3: Toss 4 cups broccoli florets with 1 tbsp olive oil and a pinch of salt. Spread broccoli on a large rimmed baking sheet, arranging chicken thighs skin-side up on the same sheet with space between.
- Step 4: Bake for 35-40 minutes until chicken skin is golden and crispy and internal temperature reaches 165°F, and broccoli edges are caramelized and tender.
- Step 5: Serve chicken thighs and roasted broccoli with lemon wedges to squeeze over for a bright finish.
Frequently asked questions
How long does Baked Herb-Crusted Chicken Thighs with Roasted Broccoli take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Crusted Chicken Thighs with Roasted Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Baked Herb-Crusted Chicken Thighs with Roasted Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Crusted Chicken Thighs with Roasted Broccoli for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Herb-Crusted Chicken Thighs with Roasted Broccoli keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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