Baked Herb-Rubbed Chicken Thighs with Roasted Garlic Broccoli

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy baked chicken thighs rubbed with fresh herbs paired with oven-roasted broccoli and garlic for a flavorful keto dinner. This Mediterranean-inspired keto recipe (low-carb), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, broccoli florets, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 35 min Serves 6 Mediterranean cuisine 480 cal/serving

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Ingredients

6 pieces (about 2.5 lbs) bone-in, skin-on chicken thighs
4 cups broccoli florets
6 cloves whole, peeled garlic
4 tbsp olive oil
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tsp salt
1 tsp black pepper
1 tsp lemon zest

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 tsp salt, 1 tsp black pepper, and 1 tsp lemon zest to make an herb rub.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs and rub the herb mixture evenly over each piece, ensuring to get under the skin where possible.
Step 3: Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
Step 4: In a separate bowl, toss 4 cups broccoli florets and 6 whole peeled garlic cloves with 2 tbsp olive oil and a pinch of salt and pepper.
Step 5: Spread the broccoli mixture around the chicken thighs on the baking sheet.
Step 6: Bake in the preheated oven for 30-35 minutes until chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). Broccoli should be tender with roasted garlic aroma.
Step 7: Remove from oven and let chicken rest for 5 minutes before serving with the roasted broccoli and garlic cloves.