NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken thighs

0 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1.5 cups broccoli florets

PREPARATION

• 1

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

• 2

  Pat the chicken thighs extremely dry with paper towels to ensure the skin becomes exceptionally crispy during roasting.

• 3

  In a small bowl, whisk together the sea salt, black pepper, dried rosemary, dried thyme, and garlic powder.

• 4

  Coat the chicken thighs with 1 tsp of the olive oil, then rub the herb mixture evenly over the skin and underside.

• 5

  In a separate bowl, toss the broccoli florets with the remaining 1 tsp of olive oil and a pinch of salt.

• 6

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

• 7

  Arrange the broccoli around the chicken and continue roasting for another 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute before serving.