Sheet Pan Garlic-Herb Chicken Thighs with Broccoli

Name: Sheet Pan Garlic-Herb Chicken Thighs with Broccoli
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs chicken thighs; 2 cups broccoli florets; 2 tbsp avocado oil; 4 minced garlic cloves; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp sea salt; 1/4 tsp black pepper

Tender chicken thighs roasted with broccoli and a fragrant garlic-herb crust, perfect for a simple weeknight keto meal.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 28 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
2 cups broccoli florets
2 tbsp avocado oil
4 minced garlic cloves
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs chicken thighs skin-side up on a parchment-lined sheet pan.
Step 2: Toss 2 cups broccoli florets with 2 tbsp avocado oil, then arrange around chicken. Sprinkle 4 minced garlic cloves, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper evenly over both chicken and broccoli.
Step 3: Roast for 25-28 minutes until chicken reaches 165°F (74°C) internally and broccoli edges are charred and tender, flipping broccoli halfway through.