Rosemary-Roasted Chicken Thighs
Cheesy Broccoli Spears
Ingredients
- 1½ Tbsp olive oil
- 1 Tbsp chopped fresh rosemary
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp pepper
- 2 (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 rimmed baking sheet lined with foil.
- Bake 30 minutes or until done and juices run clear.
Side Dish Ingredients
- 1 small head broccoli
- 1 Tbsp olive oil
- 1 Tbsp Caesar dressing
- ½ 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 | 2 | 2 | |
| Calories |
317
|
214
|
531
|
| Fat (g) | 25 | 18 | 43 |
| Sat. Fat (g) | 6 | 6 | 12 |
| Protein (g) | 22 | 10 | 32 |
| Carb (g) | 0 | 7 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 434 | 246 | 680 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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