Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

Savor the bright and crisp flavors of lemon and herbs in this sheet pan dinner featuring tender, juicy chicken thighs paired with perfectly roasted broccoli. The lightly crisped chicken infused with garlic, thyme, and rosemary harmonizes wonderfully with the roasted greens for a meal that's both satisfying and clean.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
50.2g
Fat
24.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~260g total)

1.5 cups broccoli florets (~150g)

1.5 tbsp olive oil

1 lemon (juice and zest)

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together 1 tablespoon of olive oil, the juice and zest of the lemon, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken thighs on a large sheet pan. Pour half of the lemon herb mixture over the chicken, ensuring both sides are well coated.

  • 4

    In a separate bowl, toss the broccoli florets with the remaining 0.5 tablespoon of olive oil, a pinch of salt, and pepper for taste.

  • 5

    Arrange the broccoli around the chicken thighs on the sheet pan.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaching 165°F) and the edges of the chicken are crispy. Stir the broccoli halfway through roasting for even cooking.

  • 7

    Once cooked, remove from the oven and let rest for a few minutes before serving. Enjoy your crispy lemon herb chicken with the roasted broccoli.

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

Savor the bright and crisp flavors of lemon and herbs in this sheet pan dinner featuring tender, juicy chicken thighs paired with perfectly roasted broccoli. The lightly crisped chicken infused with garlic, thyme, and rosemary harmonizes wonderfully with the roasted greens for a meal that's both satisfying and clean.

NUTRITION

416kcal
Protein
50.2g
Fat
24.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~260g total)

1.5 cups broccoli florets (~150g)

1.5 tbsp olive oil

1 lemon (juice and zest)

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together 1 tablespoon of olive oil, the juice and zest of the lemon, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken thighs on a large sheet pan. Pour half of the lemon herb mixture over the chicken, ensuring both sides are well coated.

  • 4

    In a separate bowl, toss the broccoli florets with the remaining 0.5 tablespoon of olive oil, a pinch of salt, and pepper for taste.

  • 5

    Arrange the broccoli around the chicken thighs on the sheet pan.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaching 165°F) and the edges of the chicken are crispy. Stir the broccoli halfway through roasting for even cooking.

  • 7

    Once cooked, remove from the oven and let rest for a few minutes before serving. Enjoy your crispy lemon herb chicken with the roasted broccoli.