Rosemary-Glazed Chicken Thighs with Roasted Broccoli
Juicy chicken thighs coated in fresh rosemary and garlic, roasted alongside tender broccoli florets for a satisfying low-carb meal. This american-inspired chicken (keto) ready in about 50 minutes pairs cut into florets Broccoli, Olive oil, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 4 (about 12 oz total) Chicken thighs (skin-on, bone-in)
- 2 cups, cut into florets Broccoli
- 1 tbsp Olive oil
- 2 cloves, minced Garlic
- 1 tsp finely chopped Fresh rosemary
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat the chicken thighs dry and season evenly with 1/4 tsp salt and 1/4 tsp black pepper. Toss the broccoli florets with 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp chopped rosemary, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl.
- Step 2: Arrange the broccoli in a single layer on a baking sheet and roast for 15 minutes. Heat a large oven-safe skillet over medium-high heat and add the chicken thighs skin-side down. Sear for 5 minutes until golden brown and crispy.
- Step 3: Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken reaches 165°F internally and the skin is crisp. Remove the chicken and let rest for 5 minutes while finishing the broccoli if needed.
Frequently asked questions
How long does Rosemary-Glazed Chicken Thighs with Roasted 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 Rosemary-Glazed 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 cut into florets broccoli from drying out.
Can I substitute ingredients in Rosemary-Glazed 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-Glazed 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-Glazed 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
- ★★★★★
Easy and delicious, will make again. The glaze was spot-on.
- ★★★★★
Perfect for a weeknight dinner—easy and flavorful.
- ★★★★★
Loved it! Family loved the rosemary flavor and the broccoli roasted perfectly.
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