NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken thighs

1.5 cups Brussels sprouts

1 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels; removing moisture is the key to achieving that signature crispy skin.

• 3

  Trim the ends off the Brussels sprouts and cut them in half, then place them on one side of the prepared baking sheet.

• 4

  Drizzle the Brussels sprouts with half of the olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 5

  Rub the remaining olive oil over the chicken thighs and season both sides generously with the rosemary, thyme, garlic powder, sea salt, and black pepper.

• 6

  Place the chicken thighs skin-side up on the other half of the baking sheet, ensuring they are not crowded.

• 7

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

• 8

  Remove from the oven and squeeze the fresh lemon juice over everything to brighten the flavors before serving.