NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken thighs

0.5 cup baby potatoes

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

0.5 whole lemon

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs completely dry with paper towels; removing surface moisture is the secret to achieving that signature crackling skin.

• 3

  In a mixing bowl, toss the halved baby potatoes and broccoli florets with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Place the chicken thighs on the prepared baking sheet and rub the skin with the remaining 0.25 tablespoons of olive oil, garlic powder, dried oregano, and the remaining salt and pepper.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken thighs, making sure not to overcrowd the pan so they roast rather than steam.

• 6

  Roast for 25 to 30 minutes, or until the chicken's internal temperature reaches 165°F and the potato edges are golden and crisp.

• 7

  Remove from the oven and immediately squeeze the fresh lemon juice over the chicken and vegetables, then garnish with lemon zest and finely chopped fresh rosemary.