NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sliced carrots

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a small bowl, combine the minced garlic with half of the olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Pat the chicken thighs dry with a paper towel and rub the garlic-herb mixture thoroughly over both sides of the meat.

• 4

  In a medium bowl, toss the broccoli florets and sliced carrots with the remaining olive oil and a small pinch of salt and pepper.

• 5

  Arrange the seasoned chicken thighs and the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving warm.