NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0.5 tsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Use a paper towel to thoroughly pat the chicken thighs dry, which is the secret to achieving that perfectly crispy skin.

• 3

  In a small bowl, whisk together the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Carefully loosen the skin of each thigh and rub half of the herb mixture directly onto the meat, then rub the remaining mixture over the top of the skin.

• 5

  Trim and halve the Brussels sprouts and slice the carrots into half-inch rounds, then toss them in a bowl with the olive oil until evenly coated.

• 6

  Arrange the chicken thighs and the vegetable medley in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

• 7

  Roast for 25 to 30 minutes, or until the chicken's internal temperature reaches 165°F and the skin is golden and glistening.