NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0.5 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 cup Brussels sprouts

1 cup cauliflower florets

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with a paper towel to ensure the skin gets extra crispy during roasting.

• 3

  In a small bowl, combine the sea salt, black pepper, rosemary, and thyme, then rub half of the mixture and 1 tsp of olive oil over the chicken skin and undersides.

• 4

  Trim and halve the Brussels sprouts, then toss them and the cauliflower florets with the remaining olive oil, minced garlic, and the rest of the herb seasoning.

• 5

  Place the chicken thighs on the baking sheet and roast for 15 minutes, then add the prepared vegetables around the chicken in a single layer.

• 6

  Continue roasting for another 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

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