NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken thighs

1 cup Brussels sprouts

0.5 tbsp 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 (218°C) and line a baking sheet with parchment paper.

• 2

  Trim the ends off the Brussels sprouts and slice them in half vertically.

• 3

  Pat the chicken thighs completely dry with a paper towel; this is the secret to achieving a perfectly crispy skin.

• 4

  In a large mixing bowl, combine the chicken, halved Brussels sprouts, olive oil, sea salt, black pepper, chopped rosemary, thyme, and minced garlic.

• 5

  Toss everything together until the chicken and vegetables are evenly coated in the oil and herbs.

• 6

  Arrange the chicken thighs skin-side up on the baking sheet and scatter the Brussels sprouts around them in a single layer.

• 7

  Roast for 25 to 30 minutes, or until the chicken skin is golden and crispy and the sprouts are tender with charred edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure it remains juicy.