Rosemary-Roasted Chicken Thighs

Cheesy Broccoli Spears
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Ingredients

  • 1½ Tbsp olive oil
  • 1½ Tbsp chopped fresh rosemary
  • 1 clove garlic, minced
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 1½ lb bone in, skin on chicken thighs

Instructions

  1. Preheat oven to 400°F. Combine oil, rosemary, garlic, salt, and pepper in a small bowl; rub all over chicken. Place chicken on a baking sheet lined with foil.
  2. Bake 30 minutes or until done and juices run clear.

Side Dish Ingredients

  • ½ head broccoli
  • ½ Tbsp olive oil
  • 1 Tbsp Caesar dressing
  • 6 Tbsp shredded Italian blend cheese

Side Dish Instructions

  1. Preheat oven to 400°F. Cut broccoli into spears; trim 2 inches off bottoms, and cut stalks in half.
  2. Place broccoli on a rimmed baking sheet lined with foil; drizzle with oil.
  3. Bake 8 minutes. Turn broccoli; bake 3 to 5 minutes longer or until tender.
  4. Drizzle dressing over broccoli; sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese melts.

Nutritional Information

Main Side Total
Servings 3 3
Calories
490
124
614
Fat (g) 39 9 48
Sat. Fat (g) 10 3 13
Protein (g) 32 7 39
Carb (g) 1 8 9
Fiber (g) 0 3 3
Sodium (mg) 544 185 729
T. Sugs (g) 0 2 2
A. Sugs (g) 0 0 0

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