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This paleo one pan chicken and veggies dish is surprisingly one of my families favorite things we have made. It is super simple but ridiculously delicious!
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Ingredients
- 6 chicken thighs (bone in)
- 1 acorn squash sliced into 1/2 inch pieces (seeds removed)
- 6–8 organic carrots (peeled and trimmed)
- 1 medium onion, large diced
- Sea salt and black pepper to taste
- 1/2 t white pepper
- 1/2 T minced parsley
- 1/3 c pure maple syrup, optional
- 1 1/2 T olive oil
Instructions
- Preheat oven to 450F.
- In a large baking dish, line bottom of pan with carrots.
- Cover carrots with squash slices and diced onion.
- Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Place chicken on top of veggies skin down. Sprinkle with sea salt and black pepper.
- Place in oven for 10 minutes and remove.
- Flip breast to skin up and drizzle with 1 T olive oil and maple syrup.
- Dust with white pepper and parsley.
- Place back in oven for 20-30 minutes or until internal temp reaches 165F.
- Serve.
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