NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup Brussels sprouts

1 medium carrot

PREPARATION

• 1

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

• 2

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

• 3

  Prepare the vegetables by halving the Brussels sprouts and slicing the carrot into 1/2-inch thick rounds.

• 4

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

• 5

  Add the chicken thighs and prepared vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 6

  Spread the chicken and vegetables in a single layer on the baking sheet, leaving space between items so they roast rather than steam.

• 7

  Roast for 25-30 minutes, flipping the vegetables once halfway through, until the chicken reaches an internal temperature of 165°F.

• 8

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