NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0.5 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tsp lemon zest

1 tbsp lemon juice

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels; removing all moisture is the secret to achieving that ultra-crispy skin.

• 3

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

• 4

  Place the chicken thighs on the prepared baking sheet and rub the herb mixture generously over the skin and the underside of each piece.

• 5

  Roast in the center of the oven for 25 to 30 minutes, or until the skin is deep golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken is finishing, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green and tender-crisp.

• 7

  Let the chicken rest for 5 minutes before serving alongside the steamed broccoli to allow the juices to redistribute.