NUTRITION

SERVINGS

INGREDIENTS

6 oz bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

1 cup broccoli florets

1 cup cauliflower florets

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, black pepper, and the zest of the lemon.

• 4

  Place the chicken thighs, broccoli florets, and cauliflower florets on the sheet pan, then drizzle with the herb oil and toss to coat everything evenly.

• 5

  Arrange the chicken skin-side up and roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender with charred edges.

• 6

  Squeeze the fresh lemon juice over the entire pan and garnish with chopped fresh rosemary before serving.