NUTRITION

SERVINGS

INGREDIENTS

12 oz boneless skinless chicken thighs

1.5 tbsp extra virgin olive oil

1 cup Brussels sprouts

1 cup carrots

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp garlic powder

1 tsp dried thyme

1 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim any excess fat from the chicken thighs and pat them dry with a paper towel to ensure a good sear.

• 3

  Halve the Brussels sprouts and slice the carrots into half-inch thick rounds so they cook evenly with the chicken.

• 4

  Place the chicken and vegetables on the prepared sheet pan in a single layer without overcrowding.

• 5

  Drizzle the olive oil and lemon juice over everything, then sprinkle with salt, pepper, garlic powder, thyme, and paprika.

• 6

  Toss the ingredients thoroughly with your hands or tongs to ensure every piece is well-coated in the herb oil.

• 7

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender with golden edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to lock in all the juices.