NUTRITION

SERVINGS

INGREDIENTS

6 oz bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 tsp garlic powder

1 medium lemon

1.5 cup broccoli florets

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Rub the herb oil mixture thoroughly over the chicken thighs, making sure to get some under the skin.

• 5

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

• 6

  While the chicken starts roasting, toss the broccoli florets with a squeeze of half the lemon and a pinch of salt.

• 7

  Remove the baking sheet from the oven, arrange the broccoli around the chicken, and place the remaining lemon halves on the tray.

• 8

  Return to the oven and roast for another 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.

• 9

  Let the chicken rest for 5 minutes before serving with the roasted broccoli and a final squeeze of the charred lemon.