Easy Pan Chicken & Vegetables

Serves: 4

Use Organic:

  • 3 ½ lbs. bone-in chicken pieces legs - breast - wings
  • 1 large sweet potato - cubed
  • ½ yellow onion - chopped
  • ½ red onion - chopped
  • 1 lb. Brussels sprouts - halved
  • 6 garlic cloves
  • ¼ cup plus 3 Tablespoons avocado oil
  • ½ Tablespoon fresh thyme - chopped
  • ½ Tablespoon fresh rosemary - chopped
  • 1 teaspoon sea salt. ½ teaspoon pepper
  • additional salt and pepper for coating chicken

Directions:

  1. Preheat oven to 450 degrees. Pat chicken dry and season with salt and pepper.
  2. In a small bowl, whisk together ¼ cup avocado oil, salt, pepper and thyme leaves.
  3. Toss that mixture over all of the veggies then spread onto a large cookie sheet pan.
  4. Combine remaining avocado oil and rosemary then brush onto each chicken piece.
  5. Place chicken pieces on top of veggies and bake for 40 minutes.
  6. Serve hot or store in refrigerator for up to 3 days.

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