RECIPE: ROASTED CHICKEN THIGHS & VEGGIES SKILLET
This is one of my go-to recipes for a quick, delicious meal with very little prep time. And the awesome thing about this recipe is you can make it a bunch of different ways. So, if you're not into leftovers but you are into saving time and money, this one is for you. You can eat this meal all week but use different veggies each night to switch up the flavors. This recipe is also scalable, meaning it can be made as a single serving or for however many people you’re feeding.
WHAT YOU NEED:
12” cast iron skillet (works for 3-4 servings)
1-2 boneless, skinless, chicken thighs (about one per serving, unless you’re feeding some heavy hitters, then 2 each for those people)
1 TBSP. olive oil
1 ½ cups of your favorite chopped veggies
Here’s a few combos to try: broccoli and cauliflower; brussel sprouts and acorn squash; mushrooms, asparagus and tomatos; any kind of potatoes
Your favorite seasoning
If you’re a Memphian, I suggest using Sonny Salt
Garlic salt and fresh cracked pepper with cumin works, too
½ cup steamed rice
Add-ons: if you're looking for more flavor and don't follow a specific diet, you may also think about throwing a few extra ingredients into the mix. Bacon, any kind of nut, sun-dried tomatoes, or even a sprinkle of cheese would dress up this recipe.
WHAT TO DO:
Pre-heat your oven to 375 degrees.
Add veggies and chicken thighs to cast iron skillet.
Drizzle olive oil over veggies and chicken thighs.
Generously add seasoning over veggies and chicken thighs.
Put cast iron skillet in the oven and roast at 375 degrees for 40-45 minutes.
Be careful when removing skillet, as the entire thing has just been in the oven for 40 minutes. Invest in a good oven mitt or get one of these guys (take it from me, this is not the time to use the kitchen towel).
If veggies are browned and chicken is white in the middle, it’s done. Serve over steamed rice, plate it up and enjoy!
Give this recipe a try and let me know what you think in the comments below!
Ingredients are listed per serving. This recipe can be Paleo and Whole30 approved without the rice. This is also an easy-to-follow recipe if you count macros.