Post by Loupy on Aug 7, 2017 14:12:08 GMT -7
Pan Roasted Chicken and Vegetables
From: Barbara Bianchi @ www.glutenfreehomestead.com/
Found @ glutenfreehomemaker.com/pan-roasted-chicken-and-vegetables/
The following post and Pan Roasted Chicken and Vegetables recipe is from Barbara who blogs at The Gluten Free Homestead. Barbara loves to inspire people to cook healthy and delicious gluten-free meals and enjoy a healthy lifestyle. Many of her recipes are paleo and low carb. This recipe is a one-pan meal, which makes dinner super easy.
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour, 5 mins
Yield 4
Ingredients
2 pounds bone-in chicken thighs
4 russet potatoes, peeled and cut
1 large onion, cut into chunks
3 bell peppers, sliced (I used red, green, and yellow for a colorful dish)
5 garlic cloves, chopped
1/4 cup extra-virgin olive oil + 1 Tablespoon to drizzle over chicken
1/2 teaspoon salt
1/2 teaspoon garlic powder
parsley, to taste
salt and pepper, to taste
Instructions
Preheat oven to 425° F.
In a large bowl, stir together the 1/4 cup olive oil, 1/2 teaspoon salt, and garlic powder.
Toss the potatoes, onions, and peppers with the oil mixture and transfer to a roasting pan.
Sprinkle with parsley.
Tuck the chicken thighs into the pan with the vegetables.
Scatter chopped garlic among the chicken.
Drizzle about 1 tablespoon of olive oil over the chicken and season it with salt and pepper.
Place pan in the oven for 40 - 50 minutes.
Halfway through the cooking time, rotate the pan.
When the chicken juices run clear when pierced, your one pan meal is ready to enjoy.
From: Barbara Bianchi @ www.glutenfreehomestead.com/
Found @ glutenfreehomemaker.com/pan-roasted-chicken-and-vegetables/
The following post and Pan Roasted Chicken and Vegetables recipe is from Barbara who blogs at The Gluten Free Homestead. Barbara loves to inspire people to cook healthy and delicious gluten-free meals and enjoy a healthy lifestyle. Many of her recipes are paleo and low carb. This recipe is a one-pan meal, which makes dinner super easy.
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour, 5 mins
Yield 4
Ingredients
2 pounds bone-in chicken thighs
4 russet potatoes, peeled and cut
1 large onion, cut into chunks
3 bell peppers, sliced (I used red, green, and yellow for a colorful dish)
5 garlic cloves, chopped
1/4 cup extra-virgin olive oil + 1 Tablespoon to drizzle over chicken
1/2 teaspoon salt
1/2 teaspoon garlic powder
parsley, to taste
salt and pepper, to taste
Instructions
Preheat oven to 425° F.
In a large bowl, stir together the 1/4 cup olive oil, 1/2 teaspoon salt, and garlic powder.
Toss the potatoes, onions, and peppers with the oil mixture and transfer to a roasting pan.
Sprinkle with parsley.
Tuck the chicken thighs into the pan with the vegetables.
Scatter chopped garlic among the chicken.
Drizzle about 1 tablespoon of olive oil over the chicken and season it with salt and pepper.
Place pan in the oven for 40 - 50 minutes.
Halfway through the cooking time, rotate the pan.
When the chicken juices run clear when pierced, your one pan meal is ready to enjoy.
