NUTRITION

SERVINGS

INGREDIENTS

1 medium chicken thighs, bone-in skin-on

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

1.5 cups broccoli florets

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs completely dry with paper towels; removing moisture is the secret to achieving that perfectly crackling skin.

• 3

  In a small bowl, whisk together the extra virgin olive oil, sea salt, black pepper, rosemary, thyme, and garlic powder to create a herb paste.

• 4

  Brush approximately half of the herb oil over all sides of the chicken thighs and place them skin-side up on one side of the prepared sheet pan.

• 5

  In a mixing bowl, toss the broccoli florets with the remaining herb oil until evenly coated, then spread them in a single layer on the other side of the pan.

• 6

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken skin is deep golden brown and the internal temperature reaches 165°F.

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over both the chicken and the charred broccoli before serving.