NUTRITION

SERVINGS

INGREDIENTS

0.5 small bone-in skin-on chicken thigh

1 medium Yukon Gold potato

0.5 cup Brussels sprouts

1 cup carrots

2 tbsp extra virgin olive oil

1 tbsp unsalted butter

3 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Scrub the potato and carrots, then dice the potato into 1-inch cubes and slice the carrots into 1/2-inch thick rounds.

• 3

  Trim the ends off the Brussels sprouts and cut any large ones in half so they cook evenly with the other vegetables.

• 4

  In a small bowl, whisk together the olive oil, melted butter, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Place the chicken thigh and all the prepared vegetables onto the sheet pan, then drizzle the garlic-herb mixture over everything.

• 6

  Toss thoroughly with your hands or tongs to ensure the chicken skin and every piece of vegetable is well-coated.

• 7

  Arrange the chicken in the center and spread the vegetables in a single layer around it, ensuring nothing is overcrowded.

• 8

  Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.