NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

0.5 cup carrots

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large 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 the skin gets a nice sear.

• 3

  In a large mixing bowl, toss the halved Brussels sprouts and sliced carrots with half of the olive oil and a pinch of salt and pepper.

• 4

  In a separate small bowl, whisk together the remaining olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create a herb paste.

• 5

  Rub the herb paste thoroughly over all sides of the chicken thighs and place them in the center of the prepared baking sheet.

• 6

  Spread the seasoned vegetables in a single layer around the chicken thighs on the same sheet.

• 7

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the juices intact.