Baked Chicken Thighs with Broccoli
· 50 min · Chicken · gluten-free, dairy-free, low-carb, high-protein
500 cal
47g protein
15g carbs
28g fat
per serving · estimated
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 3/4 lb Broccoli florets
- 1 1/4 tbsp Olive oil
- 3/4 tsp Garlic powder
- 3/4 tsp Paprika
- 3/4 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 Lemon
Method (tap to check — screen stays awake)
- Heat the oven to 425°F for about 10 minutes and line a rimmed sheet pan with parchment if you like easier cleanup.
- Cut broccoli into bite-size florets, then toss with 1 tbsp olive oil, half the salt, and half the pepper.
- Pat chicken thighs dry and coat them with the remaining oil, garlic powder, paprika, remaining salt, and remaining pepper.
- Arrange chicken and broccoli in a single layer and bake at 425°F for 25-30 minutes, turning the broccoli once; chicken should reach 165°F in the thickest part and broccoli should be browned at the edges.
- Squeeze lemon over the chicken and broccoli, then rest the chicken 5 minutes so it stays juicy when sliced.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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