Whole 30 roasted chicken thighs + veggies


Start by marinating 6 organic/pasture raised chicken thighs (I used Pine Manor Farms) with the following for about 20-30 minutes while you prep the other ingredients:

  • 1/2 cup olive oil

  • juice of 1 small lemon

  • 2 tbsp balsamic vinegar

  • 6 cloves minced garlic (i use a garlic press)

  • 1 tsp dried thyme

  • 1 tbsp red pepper flakes

  • 1 tsp salt

  • 1/2 tsp pepper

(whisk together and marinate in a glass dish or bowl) 

Other ingredients:

  • 1 sweet yellow onion (sliced)

  • 3 strips Pederson's Farms no sugar added bacon (chop into small pieces before cooking)

  • 1 medium sweet potato ( large cubed)

  • 1 lb brussel sprouts (end cut off and chopped in half)

  • 1 organic fuji or gala apple (large cubed)

  • 2-3 tbsp ghee, olive oil, or coconut oil

  • salt & pepper

  • extra balsamic vinegar for brushing on to chicken thighs while cooking

Preheat oven to 425. Melt 1 tbsp ghee in a cast iron skillet and cook the onions + bacon pieces for about 4-5 minutes or until softened and bacon is slightly cooked. Put the partially cooked onions + bacon on a baking sheet (with all the juices from the pan) while you continue chopping the many brussel sprouts you bought!  Put the potatoes, brussel sprouts, and apple pieces all into a mixing bowl. Toss with ghee (or oil of choice) and season with salt and pepper. 

Place these veggies on the baking sheet with the onions and bacon and mix together and spread evenly on the pan. Start to bake this mixture in oven while you sear the chicken thighs on the stove. In the same cast iron skillet used to cook the onions + bacon, add a bit more ghee and heat to medium, once hot place the chicken thighs skin side down and sear on each side for about 3-4 minutes (until browned on the skin side).  After all the chicken thighs are seared, place them in the oven on top of all the veggies and continue cooking for about 25 minutes. Total cooking time will be about 30-35 minutes. Keep an eye on everything and chicken should be done when 170 internal temp is reached. Once or twice while the chicken is roasting, pull out the baking sheet and brush the chicken thighs with balsamic vinegar. I like when the brussel sprouts get a little crispy or burned, so you might need to take the chicken off and continue cooking the veggies depending on your oven. ENJOY!