Rosemary-Roasted Chicken Thighs
Cheesy Broccoli Spears
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh rosemary
- 3 cloves garlic, minced
- ¾ tsp kosher salt
- ½ tsp pepper
- 4 (6-oz) bone-in, skin-on chicken thighs
Instructions
- Preheat oven to 350°F. Combine oil, rosemary, garlic, salt, and pepper in a small bowl; rub all over chicken.
- Place chicken on a large rimmed baking sheet lined with foil.
- Bake 30 minutes or until done and juices run clear.
Side Dish Ingredients
- 1 head broccoli
- 1 Tbsp olive oil
- 2 Tbsp Caesar dressing
- 1 cup shredded Italian-blend cheese
Side Dish Instructions
- Preheat oven to 425°F. Cut broccoli into spears; trim 2 inches off bottoms, and cut stalks in half.
- Place broccoli on a baking sheet lined with foil; drizzle with oil.
- Bake 10 minutes. Turn broccoli; bake 5 minutes longer or until tender.
- Drizzle dressing over broccoli; sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese melts.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
317
|
172
|
489
|
| Fat (g) | 25 | 14 | 39 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 22 | 9 | 31 |
| Carb (g) | 0 | 4 | 4 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 434 | 229 | 663 |
Keto Meal Plan
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