NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thighs

0.5 tbsp olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

0.5 tsp dried rosemary

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with paper towels to remove excess moisture, which helps achieve a better golden-brown finish and crispy edges.

• 3

  In a large mixing bowl, combine the chicken thighs, broccoli florets, and sliced carrots.

• 4

  Drizzle the mixture with olive oil and sprinkle with sea salt, black pepper, garlic powder, dried thyme, and dried rosemary, tossing until everything is evenly coated.

• 5

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the pieces are not overlapping so they roast properly.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute for maximum flavor.