Herb-Roasted Chicken Thighs with Lemon Broccoli
Nutritional Information
Roasted bone-in chicken thighs cooked on a sheet pan with broccoli and lemon — the chicken provides the fat, keeping added fats to a minimum while staying keto-friendly.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 pieces bone-in, skin-on chicken thighs (about 6 oz each)
- 1 lb broccoli florets
- 2 cloves garlic, smashed and thinly sliced
- 1 lemon, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 pinch sea salt (optional)
- 1 pinch black pepper (optional)
Preheat oven to 425°F (220°C). Arrange chicken thighs skin-side up on a rimmed baking sheet.
Scatter broccoli, garlic and lemon slices around the chicken. Sprinkle thyme and season lightly with salt and pepper if using. The chicken skin will release fat to cook the broccoli.
Roast 30–40 minutes until chicken registers 165°F (74°C) and skin is crisp. Stir broccoli once midway if needed.
Let rest 5 minutes, then serve chicken with roasted broccoli and lemon.
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