One Pan Roasted Chicken & Veggies

This is one of my absolute go-to meals for busy nights! Gurl....I love a one pan winner! There's so many options on your veggies with this one and it's always delicious! 
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All you need is a few chicken thighs or breasts & your choice of hearty veggies. We like sweet potatoes, brussels sprouts, mushrooms, onions, garlic, asparagus, green beans, broccoli, cabbage or carrots, a little Primal Palate Garlic & Herb Season and your cooking oil of choice! This dish is Paleo, Whole 30, Gluten and Dairy Free, Delish and Easy Peasy! The other nice thing about this one is that your veggies don't require any precise chopping, just a quick rough & chunky chop and you're good to go!


Preheat the oven to 375F and get your skillet heated up to a medium high heat and lightly coated with oil, I like  Coconut Oil, Avocado Oil or Virgin Olive Oil for this!

Wash the chicken and pat it dry, sprinkle it with the Garlic & Herb Season, place the chicken thighs into the skillet and sear them for about one minute on each side, just getting that skin a little browned up to seal in the juices and flavor. Once they are seared, dump in your veggies, sprinkle it all with a little more of that yummy seasoning and move the pan to the oven to finish, about 25 minutes!

 

Hint: If I am using Asparagus or green beans, anything that cooks much faster than the sweets, I  allow the chicken to roast for about 10 minutes, then add those in! 

 

ANd....if you really want to get CRAZY, you can deglaze the pan with a little bit of balsamic just before serving! Yummers!!!! 
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👉🏼Make sure to check your chicken with a thermometer, 165 is the magic number! 

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