NUTRITION

SERVINGS

INGREDIENTS

1 medium chicken thighs (bone-in, skin-on)

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

1.5 cups Brussels sprouts

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the halved Brussels sprouts on one side of the baking sheet and drizzle with half of the olive oil and half of the herb mixture.

• 5

  Rub the remaining olive oil and herb mixture all over the chicken thighs, then place them on the other side of the baking sheet.

• 6

  Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and charred.

• 7

  Drizzle the fresh lemon juice over the chicken and vegetables before serving for a bright finish.