Lemon Herb Roasted Chicken Thighs with Broccoli
15min
30min
1
506
Chef's Note
For the juiciest chicken thighs, don't skip the resting period after roasting. This allows the juices to redistribute throughout the meat. If you prefer a more intense lemon flavor, add an extra squeeze of fresh lemon juice just before serving. The red pepper flakes add a subtle heat that complements the bright lemon and herbs beautifully.
Tags
Ingredients
8 oz boneless skinless chicken thighs
2 cups broccoli florets
1 medium lemon
1 sprig fresh rosemary
3 sprigs fresh thyme
2 cloves garlic cloves
1 tsp olive oil
1 tsp dijon mustard
2 tbsp chicken broth, low sodium
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Mince 2 cloves of garlic and strip the leaves from 1 sprig of rosemary and 3 sprigs of thyme, then finely chop the herbs.
- 3
Zest and juice half of the lemon. Cut the remaining half into thin slices.
- 4
In a bowl, mix 1 tsp olive oil, 1 tsp dijon mustard, 2 tbsp chicken broth, the minced garlic, chopped herbs, lemon zest, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper.
- 5
Place the 8 oz chicken thighs in a baking dish and pour the marinade over them, turning to coat evenly. Let marinate for 10 minutes.
- 6
Arrange the lemon slices around the chicken thighs.
- 7
Cut 2 cups of broccoli florets into even-sized pieces and place them around the chicken in the baking dish.
- 8
Drizzle the broccoli with any remaining marinade and sprinkle with 1/8 tsp red pepper flakes.
- 9
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with slightly crispy edges.
- 10
Let the chicken rest for 5 minutes before serving.
Nutrition Information (per serving)
506
63g
27g
16g
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