Kombucha-Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender chicken thighs coated in a tangy-sweet kombucha glaze, roasted alongside vibrant bell peppers and broccoli for a vibrant, Whole30-compliant dinner. This mediterranean-inspired sheet pan ready in about 45 minutes pairs chicken thighs, unsweetened kombucha, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 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.

Ingredients

• 340g chicken thighs
• 60ml unsweetened kombucha
• 3 tbsp olive oil
• 2 cloves garlic
• 1 lemon
• 1 tsp rosemary
• 2 cups broccoli
• 1 bell pepper
• 1/2 cup onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 340g chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Whisk 60ml unsweetened kombucha, 1 minced garlic clove, 1 tsp lemon zest, and 1 tbsp lemon juice in a small bowl; set aside.
3. Step 3: Toss 2 cups broccoli florets, 1 diced bell pepper, and 1/2 cup diced onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; spread on a parchment-lined sheet pan.
4. Step 4: Place chicken thighs on top of vegetables, pour kombucha mixture evenly over chicken, and sprinkle with 1 tsp chopped rosemary.
5. Step 5: Roast for 25 minutes until chicken reaches 165°F (74°C) and vegetables are tender, then remove and let rest for 5 minutes before serving.