15 minutes
Total time
4
Servings
Easy
Difficulty
410
Calories
Method
1
Preheat oven to 400°F (200°C).
2
In a large bowl, toss chopped vegetables with olive oil, garlic, rosemary, and thyme.
3
Season chicken thighs with salt, pepper, and a sprinkle of Power Green.
4
Arrange chicken on a baking sheet lined with parchment. Surround with vegetables.
5
Roast for 40 minutes, or until chicken is golden and internal temp reaches 165°F.
6
Finish with a fresh squeeze of lemon and parsley, if desired.
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A note from Dr. Brooks
Sprinkle a little extra Power Green on the veggies after roasting for an earthy flavor kick and an added nutrient boost.