NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

3 oz Yukon gold potatoes

1 cup broccoli florets

2 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 tsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potatoes into small half-inch cubes and mince the fresh garlic cloves finely.

• 3

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

• 4

  Add the chicken thighs, diced potatoes, and broccoli florets to the bowl, tossing thoroughly to ensure every piece is well-coated in the herb oil.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can crisp up.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 7

  Remove from the oven and drizzle the entire tray with fresh lemon juice before serving to brighten the savory herb flavors.