Ingredients:

  • 4 large bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups fresh broccoli florets
  • 1 large red bell pepper, sliced into thick strips
  • 1 head of garlic, sliced crosswise
  • 3 sprigs fresh rosemary
  • 1 lemon, sliced into rounds
  • 0.25 cup toasted slivered almonds

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin. In a small bowl, whisk the olive oil with salt, pepper, and chopped rosemary.
  3. Place the chicken on the tray and rub thoroughly with the herb oil foundation. Arrange the broccoli, bell peppers, garlic halves, and lemon rounds around the chicken.
  4. Toss the vegetables lightly in the remaining oil on the pan. Roast for 35–45 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove the pan from the oven and let the chicken rest for 5–8 minutes to redistribute juices. Squeeze the roasted garlic out of its skins, toss with the vegetables, and top with toasted almonds before serving.