Dinner
Lemon-Garlic Dump Chicken Thighs with Broccoli
Tender chicken thighs soak up a bright lemon-garlic rosemary broth that caramelizes into golden edges, while the broccoli and onion turn silky and sweet beside them. Each bite delivers juicy meat, crisp-tinged vegetables, and a lively, savory finish.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 236
- Protein
- 25g
- Carbs
- 8g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 424mg
Ingredients
- 1/4 cup low-sodium chicken broth
- 2 tbsp extra-virgin olive oil
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 clove garlic, grated
- 1/2 tsp crushed dried rosemary
- 1/2 tsp salt, divided
- 1/2 tsp ground pepper, divided
- 1 lb boneless, skinless chicken thighs, trimmed
- 4 cup broccoli florets
- 1 cup halved and sliced onion
Instructions
- Preheat oven to 425°F.
- Whisk broth, oil, lemon zest, lemon juice, garlic, rosemary and 1/4 teaspoon each salt and pepper in a measuring cup.
- Sprinkle chicken pieces with the remaining 1/4 teaspoon each salt and pepper. Arrange in a 9-by-13-inch baking dish along with broccoli and onion. Pour the broth mixture over the chicken and vegetables; bake until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 30 minutes.
- Divide the chicken and vegetables among 4 plates and drizzle with some of the sauce.