NUTRITION

SERVINGS

INGREDIENTS

1 medium chicken thighs

3 oz baby potatoes

1.5 cups broccoli florets

0.5 tsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin becomes exceptionally crispy during roasting.

• 3

  In a small bowl, whisk together 1 teaspoon of the olive oil, minced garlic, dried oregano, and the juice from the lemon half.

• 4

  Rub the herb mixture thoroughly over the chicken thighs, ensuring you get some seasoning under the skin for maximum flavor.

• 5

  Place the chicken and halved baby potatoes on the sheet pan, drizzling the potatoes with the remaining 0.5 teaspoon of oil and a pinch of salt and pepper.

• 6

  Roast for 15 minutes, then add the broccoli florets to the pan, tossing them lightly in the pan juices.

• 7

  Continue roasting for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown and crispy.