Garlic-Herb Chicken Thighs with Roasted Broccoli and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy chicken thighs with a garlic-herb crust, served with roasted broccoli and carrots for a balanced meal. This american-inspired sheet pan ready in about 40 minutes pairs tablespoons olive oil, minced garlic, teaspoon dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry and season with salt, pepper, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme. Place in roasting pan, skin side up.
  2. Step 2: Add broccoli florets, sliced carrots, and minced garlic to roasting pan around chicken. Drizzle with 2 tablespoons olive oil and toss to coat. Season with remaining salt and pepper.
  3. Step 3: Roast for 25-30 minutes until chicken is golden and internal temperature reaches 165°F (74°C), and vegetables are tender. Add cherry tomatoes in last 5 minutes of cooking.

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Frequently asked questions

How long does Garlic-Herb Chicken Thighs with Roasted Broccoli and Carrots take to make?

Total time is about 40 minutes (15 min prep + 25 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 Garlic-Herb Chicken Thighs with Roasted Broccoli and Carrots?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Garlic-Herb Chicken Thighs with Roasted Broccoli and Carrots?

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 Garlic-Herb Chicken Thighs with Roasted Broccoli and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Garlic-Herb Chicken Thighs with Roasted Broccoli and Carrots?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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