NUTRITION

SERVINGS

INGREDIENTS

1 whole bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

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

1.5 cup broccoli florets

1 tsp lemon juice

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 a paper towel; removing moisture is the secret to achieving that perfectly crackling skin.

• 3

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

• 4

  Rub the chicken thighs with half of the olive oil, then coat both sides thoroughly with the herb seasoning mixture.

• 5

  Place the chicken thighs skin-side up on the prepared baking sheet and roast in the center of the oven for 15 minutes.

• 6

  While the chicken starts roasting, toss the broccoli florets in a bowl with the remaining olive oil and a tiny pinch of salt.

• 7

  Carefully remove the baking sheet from the oven, arrange the broccoli florets around the chicken, and return to the oven.

• 8

  Continue roasting for another 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the skin is deeply bronzed.

• 9

  Remove from the oven and drizzle the roasted broccoli with fresh lemon juice to brighten the flavors before serving.