NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

1 cup Brussels sprouts

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Trim and halve the Brussels sprouts, then finely mince the fresh garlic clove.

• 4

  In a large mixing bowl, toss the chicken and sprouts with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.

• 5

  Arrange the chicken skin-side up on the baking sheet and spread the sprouts in a single layer around the meat.

• 6

  Roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender with charred edges.

• 7

  Allow the chicken to rest for 5 minutes before serving to keep the meat succulent and juicy.