NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken thighs

0.5 cup baby potatoes

1.5 cup Brussels sprouts

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Wash the baby potatoes and halve them; trim the ends of the Brussels sprouts and slice them in half lengthwise.

• 3

  In a large bowl, toss the potatoes and Brussels sprouts with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Pat the chicken thighs dry with a paper towel, then rub them with the remaining olive oil, garlic powder, dried rosemary, and the rest of the salt and pepper.

• 5

  Spread the vegetables and chicken across the prepared baking sheet in a single layer, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables before serving.