NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken thighs

0 tbsp olive oil

1 cup Brussels sprouts

0.5 cup carrots

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken thighs extremely dry with paper towels to ensure the skin gets maximum crispiness during roasting.

• 3

  Trim the Brussels sprouts and halve them, and slice the carrots into half-inch rounds.

• 4

  In a large bowl, toss the Brussels sprouts and carrots with half of the olive oil, sea salt, and black pepper.

• 5

  In a small ramekin, combine the remaining olive oil, minced garlic, chopped rosemary, thyme, and the zest of the half lemon.

• 6

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

• 7

  Arrange the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is deeply bronzed.

• 9

  Remove from the oven and immediately squeeze the fresh lemon juice over the chicken and vegetables before serving.