Crispy Fried Chicken Thighs with Herb-Roasted Root Vegetables

Ingredients

• 2 bone-in, skin-on chicken thighs (8 oz total)
• 1/2 cup almond flour
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 egg, beaten
• 2 tbsp olive oil
• 8 oz sweet potato, cut into wedges
• 1 cup Brussels sprouts, halved
• salt and pepper to taste

Method

1. Mix almond flour, thyme, oregano, garlic powder, salt, and pepper in a shallow bowl.
2. Dip chicken thighs in beaten egg, then coat thoroughly in almond flour mixture.
3. Heat olive oil in a skillet over medium-high heat; fry chicken skin-side down 6-7 minutes, then flip and cook 5-6 minutes until golden and cooked through.
4. Toss sweet potato and Brussels sprouts with remaining oil, salt, and pepper; roast at 400°F for 25-30 minutes until tender and caramelized.
5. Rest chicken for 3 minutes; plate with roasted vegetables.

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