Dinner · American · 4 servings
Sheet-Pan Chicken Thighs with Broccoli and Carrots
- 30 min total
- 422 kcal
- 17.3 g carbs
- 38.5 g protein
Chicken thighs roasted with broccoli florets and carrot chunks. Season with coriander and thyme; place Boursin Hot Honey and Roasted Garlic under chicken and vegetables. House sheet-pan build.
Prep 10 minCook 22 minTotal 30 mineasy
Ingredients
Recipes are written for 4 servings. Multiples of 4 scale best.
Amounts are for 4 household servings.
Allergens: milk
Grab first: Bagged broccoli florets, baby/pre-cut carrots, Boursin Hot Honey and Roasted Garlic
Directions
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Source: Cook It Anyway · Chef Merin.
Recipe history · What’s changed
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Sheet-Pan Chicken Thighs with Broccoli and Carrots
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1 1/2 lb broccoli florets
- 4 medium carrots (about 61 g each), cut into chunks
- 1 tbsp Boursin Hot Honey and Roasted Garlic
- 2 tbsp avocado oil
- ground coriander, to taste
- ground thyme, to taste
- salt
- pepper
Directions
- Heat oven to 425°F.
- Toss broccoli and carrots with half the avocado oil, salt, pepper, coriander, and thyme on a sheet pan.
- Season chicken; nestle on pan. Place Boursin under chicken and vegetables. Drizzle remaining oil.
- Roast 18–22 minutes until chicken is done and vegetables are tender.
- Rest briefly and serve.
Notes
Allergens: milk
Grab first: Bagged broccoli florets, baby/pre-cut carrots, Boursin Hot Honey and Roasted Garlic
Nutrition per serving (estimate)
- Calories
- 422 kcal
- Total fat
- 22.6 g
- Saturated fat
- 5.6 g
- Trans fat
- 0.1 g
- Cholesterol
- 172 mg
- Sodium
- 1552 mg
- Carbohydrate
- 17.3 g
- Fiber
- 6.1 g
- Total sugars
- 5.9 g
- Added sugars
- 0.2 g
- Protein
- 38.5 g
Estimates only — not a Nutrition Facts label.
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