NUTRITION

SERVINGS

INGREDIENTS

1.25 whole chicken legs

0.25 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

1 medium carrot

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 dry with a paper towel to ensure the skin gets extra crispy during roasting.

• 3

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

• 4

  Place the chicken legs, halved Brussels sprouts, and sliced carrots on the prepared baking sheet.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing well to ensure everything is evenly coated.

• 6

  Arrange the chicken skin-side up and spread the vegetables in a single layer around the meat.

• 7

  Roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.