We gotta love the easy ones!

Especially at the end of a long day when you want to pull something healthy and tasty together that doesn’t take a whole lot of brainpower.

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One Pan Chicken & Market Veggies Dish

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This has got to be one of the easiest paleo dinners you will ever make.

1 baking pan…around 10 minutes to prep…then about 30 to cook…and simply delicious.

We gotta love the easy ones! Especially at the end of a long day when you want to pull something healthy and tasty together that doesn’t take a whole lot of brainpower.

Well, simple doesn’t get much tastier than this!

You’ve got a surprising amount of flavor thanks in part to the special spice combo that gets sprinkled over everything. And when you squeeze some lemon over it all at the end… it will just give you life.

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Main

One Pan Chicken & Market Veggies Dish

WHAT (4 servings)
  • 1.5 oz/0.7 kg chicken pieces (drumsticks or thighs highly recommended)
  • 1 oz/0.5 kg small potatoes - chopped (used Whole30-compliant unpeeled potatoes)
  • 1 bunch of fresh asparagus - chopped
  • 1 red onion - peeled and cut into wedges
  • 2 tablespoons olive oil
  • GARNISH: Lemon juice, parsley
  • SEASONING MIX:
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
HOW

Pre-heat oven to 450ºF/232 C

2 Combine the "Seasoning Mix" ingredients.

3 DRIZZLE: Drumsticks (or thighs) with olive oil, then sprinkle with your Seasoning Mix

4 Add all the chopped veggies to a mixing bowl and drizzle with olive oil and season veggies with the same Seasoning Mix

5 Spread the veggies across the bottom of a large rimmed baking sheet. Nestle chicken pieces between the veggies. Add a final dash or two more of the Seasoning Mix over everything, if desired.

6 Bake on center rack at 450ºF/232 C (25-35 minutes) until chicken cooks through and the veggies are tender. If chicken skin starts to darken too much, tent pan loosely with aluminum foil

7 Squeeze lemon slices over everything and sprinkle with parsley before serving.

Enjoy!

NOTE

Feel free to use whatever veggies you have on hand. If you want to include the asparagus, go with the fatter stalks because they’ll hold up better in the hot oven.
This recipe is perfect as a make-ahead meal you can enjoy later in the week. It’s one of those protein & veggie combos that keeps extremely well and is very easy to reheat.

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