NUTRITION

SERVINGS

INGREDIENTS

1.25 large chicken thighs

0.25 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 3

  In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

• 4

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

• 5

  Trim the ends of the Brussels sprouts and cut them in half.

• 6

  Toss the chicken thighs and Brussels sprouts in the herb oil mixture until every piece is thoroughly coated.

• 7

  Spread the chicken and vegetables in a single layer on the baking sheet, ensuring the sprouts are cut-side down for maximum browning.

• 8

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the sprouts are tender.

• 9

  Finish the dish with a bright drizzle of fresh lemon juice over the chicken and vegetables before serving.