NUTRITION

SERVINGS

INGREDIENTS

1 large skinless bone-in chicken thighs

0.25 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

1.5 cups broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large oven-safe skillet over medium-high heat.

• 4

  Place the chicken thighs in the skillet and sear for 5 minutes until the bottom is deeply golden brown.

• 5

  Flip the chicken and add the minced garlic, rosemary, and thyme to the skillet, allowing the herbs to become fragrant.

• 6

  Arrange the broccoli florets in the spaces around the chicken thighs in the pan.

• 7

  Squeeze the juice of half the lemon over the chicken and broccoli, then slice the remaining half and tuck the slices into the pan.

• 8

  Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the meat remains juicy.