NUTRITION

SERVINGS

INGREDIENTS

1 large bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

1 cup Brussels sprouts

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with a paper towel to ensure the skin gets exceptionally crispy during roasting.

• 3

  Trim the ends off the Brussels sprouts and halve them, then slice the carrots into half-inch thick rounds.

• 4

  In a large bowl, toss the chicken, Brussels sprouts, and carrots with olive oil, rosemary, thyme, salt, pepper, and minced garlic.

• 5

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the chicken is skin-side up.

• 6

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and charred.

• 7

  Let the chicken rest for 5 minutes before serving to keep the juices locked in.