Dinner · American · 4 servings
Sheet-Pan Chicken Thighs with Broccoli and Carrots
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. Public yield 4 servings (scaled from household 3). Source: Cook It Anyway · Chef Merin.
Prep 10 minCook 22 minTotal 30 mineasy
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Ingredients
Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).
- 1.67 lb bone-in or boneless chicken thighs
- 1.33 lb broccoli florets
- 4 carrots, cut into chunks
- 1 1/3 tbsp Boursin Hot Honey and Roasted Garlic
- 1 1/3 tbsp avocado oil
- ground coriander, to taste
- ground thyme, to taste
- salt and black pepper, to taste
Allergens: milk
Grab first: Bagged broccoli florets, baby/pre-cut carrots, Boursin Hot Honey and Roasted Garlic
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.
Source: Cook It Anyway · Chef Merin.
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