Herb-Crusted Chicken Thighs with Roasted Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy, flavorful chicken thighs with a crispy herb crust, paired with perfectly roasted broccoli for a satisfying Whole30 main course. This american-inspired whole30 ready in about 40 minutes pairs each, skin-on chicken thighs, cut into florets broccoli, 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 2, 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.

★ 3.9 (15 ratings) Prep: 15 min Cook: 25 min Serves 2 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then season with garlic powder, 1/4 tsp salt, and 1/8 tsp pepper.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down and cook for 5 minutes until skin is golden brown and crispy.
  3. Step 3: Flip chicken, add chopped rosemary and thyme to skillet, and transfer to oven. Roast for 15-18 minutes until chicken reaches 165°F (74°C) internally.
  4. Step 4: Toss broccoli florets with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a separate baking sheet.
  5. Step 5: Roast broccoli alongside chicken for 15-17 minutes until edges are charred and tender when pierced with a fork.

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Frequently asked questions

How long does Herb-Crusted Chicken Thighs with Roasted Broccoli 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 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 each, skin-on chicken thighs from drying out.

Can I substitute ingredients in 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 Herb-Crusted Chicken Thighs with Roasted Broccoli for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Herb-Crusted Chicken Thighs with Roasted Broccoli?

American whole30 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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