NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken leg quarter

0.25 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Carrots

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Rub the chicken with half of the olive oil and half of the herb seasoning blend, coating all sides thoroughly.

• 5

  Toss the asparagus and sliced carrots in the remaining olive oil and the rest of the herb mixture until evenly coated.

• 6

  Place the chicken on the prepared baking sheet and roast for 15 minutes.

• 7

  Add the seasoned vegetables to the same baking sheet, spreading them out in a single layer around the chicken.

• 8

  Continue roasting for another 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Allow the chicken to rest for 5 minutes before serving to lock in the savory juices.