NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken leg

0.5 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp garlic powder

1 cup broccoli florets

0.5 cup sweet potato cubes

PREPARATION

• 1

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

• 2

  Pat the chicken leg completely dry with paper towels to ensure the skin becomes extra crispy during roasting.

• 3

  In a medium bowl, toss the sweet potato cubes and broccoli florets with half of the olive oil and a pinch of salt and pepper.

• 4

  Rub the chicken leg thoroughly with the remaining olive oil, dried rosemary, garlic powder, and the rest of the salt and pepper.

• 5

  Arrange the chicken leg and the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast for 30 to 35 minutes, or until the chicken's internal temperature reaches 165°F and the sweet potatoes are golden and tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute for a moist finish.