NUTRITION

SERVINGS

INGREDIENTS

1.5 medium bone-in skin-on chicken thighs

0 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

2 cups chopped romaine lettuce

0.25 cup sliced radishes

0.5 cup sliced cucumber

1 tbsp fresh lemon juice

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels; removing moisture is the secret to achieving a shatteringly crisp skin.

• 3

  Rub the chicken thighs with 0.5 tablespoon of the olive oil and season all sides evenly with the sea salt, black pepper, garlic powder, and dried oregano.

• 4

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

• 5

  While the chicken roasts, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, and Dijon mustard in a large salad bowl.

• 6

  Add the romaine, radishes, and cucumber to the bowl, toss thoroughly to coat in the dressing, and serve alongside the hot, crispy chicken thighs.