Rosemary-Garlic Baked Chicken Thighs with Roasted Broccoli
Juicy chicken thighs infused with rosemary and garlic, roasted alongside tender broccoli for a simple, flavorful keto dinner. This american-inspired chicken (keto) ready in about 40 minutes pairs chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 12 oz chicken thighs
- 2 tbsp olive oil
- 4, minced garlic cloves
- 1 tbsp, chopped fresh rosemary
- 1 tsp, chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups broccoli florets
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 12 oz chicken thighs skin-side up on a baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
- Step 2: Arrange 2 cups broccoli florets around the chicken on the baking sheet. Bake for 25-30 minutes until the chicken reaches 165°F (74°C) internally and the broccoli is tender with golden edges.
- Step 3: Let rest 5 minutes before serving to retain juices.
Frequently asked questions
How long does Rosemary-Garlic Baked 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 Rosemary-Garlic Baked 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 chicken thighs from drying out.
Can I substitute ingredients in Rosemary-Garlic Baked 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 Rosemary-Garlic Baked 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.
Is Rosemary-Garlic Baked Chicken Thighs with Roasted Broccoli keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfectly tender chicken and crispy broccoli. Will make again!
- ★★★★★
My family devoured these chicken thighs and broccoli. So simple and delicious!
- ★★★★★
This recipe is a game-changer! The rosemary and garlic really elevated the chicken.
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