Baked Herb-Rubbed Chicken Thighs with Roasted Garlic Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy baked chicken thighs rubbed with fresh herbs paired with oven-roasted broccoli and garlic for a flavorful keto dinner. This mediterranean-inspired keto (keto, low-carb) ready in about 50 minutes pairs broccoli florets, whole, peeled garlic, olive oil 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 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.

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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
  4. 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.
  5. Step 5: Spread the broccoli mixture around the chicken thighs on the baking sheet.
  6. 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.
  7. Step 7: Remove from oven and let chicken rest for 5 minutes before serving with the roasted broccoli and garlic cloves.

Equipment for this recipe

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Frequently asked questions

How long does Baked Herb-Rubbed Chicken Thighs with Roasted Garlic Broccoli take to make?

Total time is about 50 minutes (15 min prep + 35 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-Rubbed Chicken Thighs with Roasted Garlic 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 broccoli florets from drying out.

Can I substitute ingredients in Baked Herb-Rubbed Chicken Thighs with Roasted Garlic 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-Rubbed Chicken Thighs with Roasted Garlic 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-Rubbed Chicken Thighs with Roasted Garlic Broccoli keto?

Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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