1) Preheat oven to 400 degF.
2) Toss the chicken with oil and seasoning.
3) Put the chicken in a baking dish. Bake 40-45 minutes or until juices run clear and chicken reaches 165 degF.
4) While the chicken is in the oven, cut the broccoli into florets and slice the stem. Season and add them to the same oven on a tray lined with parchment paper under the chicken for 15 minutes.
5) Prep the garlic butter by adding butter and minced garlic cloves to a pan on med-low heat. Take off the heat when the butter has melted.
6) Serve the chicken with the broccoli and drizzle garlic butter over both.
Roasted Chicken Thighs with Garlic Butter & Broccoli (MH)
Nutrition Facts
Portion Size
198 g
Amount Per Portion
321
Calories
% Daily Value *
Total Fat 23g
29 %
Saturated Fat 9.2g **
46 %
Cholesterol 137mg **
46 %
Sodium 484mg
21 %
Total Carbohydrate 5g
2 %
Dietary Fiber 1.5g **
5 %
Sugar 1.3g **
Protein 24g
48 %
Vitamin D 0mcg **
0 %
Calcium 38mg **
3 %
Iron 1.6mg **
9 %
Potassium 476mg **
10 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Roasted Chicken Thighs with Garlic Butter & Broccoli (MH) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
