NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup Yukon gold potatoes

1 cup broccoli florets

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 tsp smoked paprika

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potatoes into small 1/2-inch cubes to ensure they roast evenly alongside the chicken.

• 3

  In a large mixing bowl, toss the chicken thighs and diced potatoes with olive oil, sea salt, black pepper, garlic powder, oregano, and smoked paprika.

• 4

  Spread the chicken and potatoes in a single layer on the prepared sheet pan, leaving space between pieces to allow for maximum crispiness.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan briefly to add the broccoli florets to the tray, then return to the oven for another 10-12 minutes until the chicken is cooked through.

• 7

  Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables to brighten the savory flavors before serving.