NUTRITION

SERVINGS

INGREDIENTS

1 large bone-in skin-on chicken thighs

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp onion powder

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 paper towels; removing moisture is the secret to achieving that perfectly crackling skin.

• 3

  In a small ramekin, whisk together the sea salt, black pepper, garlic powder, onion powder, rosemary, and thyme.

• 4

  Place the chicken thighs in a bowl and drizzle with half of the olive oil, then toss with the herb seasoning until every inch is coated.

• 5

  In a separate bowl, toss the broccoli florets with the remaining olive oil and a small pinch of salt.

• 6

  Arrange the chicken thighs on the prepared baking sheet and roast for 15 minutes.

• 7

  Remove the sheet from the oven, add the broccoli florets around the chicken, and return to roast for another 15 to 20 minutes.

• 8

  Ensure the chicken has reached an internal temperature of 165°F and the skin is deeply bronzed before removing from the oven.

• 9

  Let the chicken rest for 5 minutes on the pan to allow the juices to redistribute for maximum tenderness.