Name: One Pan Chicken and Veggies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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

Description

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!

Scale

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.