NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken legs (bone-in, skin-on)

0.25 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 clove garlic

1 cup broccoli florets

0.5 cup sliced carrots

PREPARATION

• 1

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

• 2

  Pat the chicken legs thoroughly dry with paper towels; this is the secret to achieving that perfectly crispy skin.

• 3

  Finely mince the garlic clove and strip the rosemary leaves from the stem, chopping them finely.

• 4

  In a large mixing bowl, combine the chicken legs, broccoli florets, and sliced carrots.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, minced garlic, and chopped rosemary.

• 6

  Toss everything together until the chicken and vegetables are evenly coated in the oil and aromatics.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken pieces aren't crowded.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown and crackling.

• 9

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