NUTRITION

SERVINGS

INGREDIENTS

1.5 medium bone-in skin-on chicken thighs

0.5 tsp olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin reaches maximum crispiness.

• 3

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

• 4

  Rub the herb mixture evenly over both sides of the chicken thighs, ensuring some seasoning gets underneath the skin.

• 5

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

• 6

  While the chicken is roasting, toss the broccoli florets and sliced carrots with olive oil in a medium bowl.

• 7

  Remove the baking sheet from the oven, arrange the vegetables in a single layer around the chicken, and return to the oven.

• 8

  Roast for an additional 20-25 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.

• 9

  Allow the chicken to rest for 5 minutes before serving to ensure the meat remains juicy.