NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

1 cup Brussels sprouts

0.5 cup carrots

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the halved Brussels sprouts and sliced carrots with half of the olive oil, sea salt, and black pepper.

• 4

  In a small bowl, whisk the remaining olive oil with the dried rosemary, dried thyme, and minced garlic.

• 5

  Rub the herb and garlic oil mixture thoroughly over and under the skin of the chicken thighs for maximum flavor.

• 6

  Arrange the chicken and vegetables in a single layer on the prepared 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 vegetables are tender and browned.

• 8

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for a moist and tender finish.