NUTRITION

SERVINGS

INGREDIENTS

2 whole chicken thighs

1 cup brussels sprouts

0.5 cup carrots

0 tsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel to ensure the skin gets extra crispy.

• 3

  In a small bowl, combine the lemon zest, minced rosemary, minced garlic, sea salt, and black pepper.

• 4

  Rub the herb mixture thoroughly under and over the skin of the chicken thighs.

• 5

  Toss the halved Brussels sprouts and sliced carrots with olive oil on the prepared baking sheet.

• 6

  Nestle the chicken thighs among the vegetables and roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Squeeze fresh lemon juice over the chicken and vegetables before serving for a bright finish.