Pan Roasted Veggies and Chicken

July 25, 2018

Paleo / Gluten Free


PAN ROASTED CHICKEN + VEGGIES - INGREDIENTS4 red potatoes, cubed2 cups spinach (I used one container of Organic Girl spinach)1 large red onion, chopped3 Butcher Box chicken thighs1/2 tsp dried rosemary1/2 tsp black pepper2 tb Kouzini Foods olive oil1/4 tsp salt1 tb Primal Palate new bae seasoning
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PAN ROASTED CHICKEN + VEGGIES

INGREDIENTS

4 red potatoes, cubed
2 cups spinach (I used one container of Organic Girl spinach)
1 large red onion, chopped
3 Butcher Box chicken thighs
1/2 tsp dried rosemary
1/2 tsp black pepper
2 tb Kouzini Foods olive oil
1/4 tsp salt
1 tb Primal Palate new bae seasoning

It’s been a hectic morning! Packing for a trip for all four of us, getting food together for the plane, sneaking in yoga for me, and the emails have been non stop today (including a few annoying ones that I’m trying to just breathe through and/or not respond till I’m ready, y’all feel me?!?) Luckily I made dinner for tonight at 9 AM and it’s a one pan, no mess, tasty AF: PAN ROASTED CHICKEN + VEGGIES. I hope you try it!

 

instructions

Preheat oven to 425.
On a parchment lined baking sheet, add potatoes and onion, and add the olive oil, salt, pepper and rosemary.
Use tongs to coat well. place chicken thighs on top and sprinkle the new bae seasoning on top. Bake for 35 min.
Remove from oven, place chicken on a plate and set aside.
Add spinach to cover the potatoes and bake 8-10 min more until wilted.
Remove from oven, use tongs to mix the veggies.
Place chicken back on top and serve!

how’s that for easy? 

XO

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