Baked Chimichurri Chicken Thighs with Feta, Broccoli & Garlic Bread
Ready to Cook

Baked Chimichurri Chicken Thighs

with Feta, Broccoli & Garlic Bread

30 MIN
4 Servings
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll top tender chicken thighs with tangy feta mixed into our new chimichurri—a traditional, Argentinian herb-based sauce. Sides of roasted broccoli and garlic bread round out the dish.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
Baked Chimichurri Chicken Thighs with Feta, Broccoli & Garlic Bread
Title
  • 24 oz Boneless, Skinless Chicken Thighs
  • 16 oz Broccoli Florets
  • 2 Small Baguettes
  • 4 oz Feta Cheese
  • 6 Tbsps Chimichurri Sauce
  • 1 oz Garlic & Herb Flavored Butter
  • 1 oz Sweety Drop Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Single-Use Aluminum Trays

Baked Chimichurri Chicken Thighs

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the broccoli. Halve the baguettes. In a bowl, combine the chimichurri sauce and feta (crumbling before adding).

2 Bake the chicken & broccoli

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Transfer to one tray and arrange in an even layer; drizzle with olive oil. Transfer the broccoli to the other tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake, uncovered, 14 to 18 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Bake the chicken & broccoli
Make the garlic bread & serve your dish
3 Make the garlic bread & serve your dish

Once the trays have roasted about 10 minutes, place the halved baguettes directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken topped with the feta-chimichurri. Serve the baked broccoli and garlic bread on the side. Garnish the chicken with the peppers. Enjoy!

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