Crispy Lemon-Herb Chicken Thighs with Roasted Broccoli

Name: Crispy Lemon-Herb Chicken Thighs with Roasted Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4.5 servings
Cuisine: American
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 1.5 pound broccoli (cut into florets); 3 tablespoon olive oil; 1 lemon (half juiced, half sliced for garnish); 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 0.5 teaspoon paprika; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 1 cup brown rice (uncooked); 2 cup water

Juicy, boneless chicken thighs baked until crispy with bright lemon and savory herbs, paired perfectly with tender-crisp roasted broccoli and fluffy brown rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4.5
Cuisine: American
Difficulty: Easy
Cost: $3.12/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound chicken thighs (boneless, skinless)
1.5 pound broccoli (cut into florets)
3 tablespoon olive oil
1 lemon (half juiced, half sliced for garnish)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
0.5 teaspoon paprika
1.5 teaspoon salt
0.5 teaspoon black pepper
1 cup brown rice (uncooked)
2 cup water

Instructions

Preheat oven to 400°F (200°C).
In a medium bowl, toss 1 1/2 pounds broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a large baking sheet.
In another bowl, combine 1 1/2 pounds boneless, skinless chicken thighs with 1 1/2 tablespoons olive oil, juice from 1/2 lemon, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken.
Arrange the seasoned chicken thighs on the same baking sheet as the broccoli, ensuring space between pieces.
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the broccoli is tender-crisp. Broil for the last 2-3 minutes for extra crispiness if desired.
While chicken and broccoli roast, prepare brown rice. In a small saucepan, combine 1 cup uncooked brown rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
Serve the crispy lemon-herb chicken thighs and roasted broccoli over cooked brown rice, garnished with lemon slices.

Notes

To ensure crispy skin if using bone-in, skin-on chicken thighs, pat them very dry before seasoning. Leftovers are excellent for lunch or dinner the next day.

Nutrition (per serving)

Calories: 545
Protein: 39.5 g
Carbohydrates: 38 g
Fat: 25.5 g
Fiber: 7 g
Sodium: 580 mg
Saturated Fat: 5.5 g
Sugar: 4.5 g
Cholesterol: 125 mg