NUTRITION

SERVINGS

INGREDIENTS

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

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 cup zucchini

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin becomes extra crispy during roasting.

• 3

  In a small bowl, mix the sea salt, black pepper, dried rosemary, and dried thyme together.

• 4

  Rub 0.25 tablespoons of olive oil over the chicken, then coat the skin and flesh evenly with the herb seasoning.

• 5

  Place the chicken on the prepared baking sheet and roast for 25 to 30 minutes until the skin is golden and the internal temperature reaches 165°F.

• 6

  While the chicken is roasting, slice the zucchini into rounds and finely mince the garlic clove.

• 7

  Heat the remaining 0.25 tablespoons of olive oil in a skillet over medium heat, then sauté the garlic and zucchini for 5 minutes until tender-crisp.

• 8

  Plate the crispy chicken thighs alongside the sautéed zucchini and serve immediately.