Ingredient Meat & Poultry Chicken Chicken Thighs Lemon-Garlic Dump Chicken Thighs with Broccoli 2.7 (3) 3 Reviews This fuss-free dinner is as easy as dumping chicken thighs, veggies and sauce in a baking dish! As the chicken cooks it adds flavor to the sauce that thickens while it cooks and softens the vegetables. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Brie Passano Active Time: 15 mins Total Time: 45 mins Servings: 4 Nutrition Profile: Low-Carb Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ¼ cup low-sodium chicken broth 2 tablespoons extra-virgin olive oil Zest of 1 lemon 1 tablespoon lemon juice 2 cloves garlic, grated ½ teaspoon crushed dried rosemary ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 1 pound boneless, skinless chicken thighs, trimmed 4 cups broccoli florets 1 cup halved and sliced onion Directions 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. Originally appeared: EatingWell.com, June 2021 Save Rate Print Nutrition Facts (per serving) 236 Calories 12g Fat 8g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 thigh & 3/4 cup veggies Calories 236 % Daily Value * Total Carbohydrate 8g 3% Dietary Fiber 3g 11% Total Sugars 3g Protein 25g 50% Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 107mg 36% Vitamin A 2165IU 43% Sodium 424mg 18% Potassium 578mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.