One-Pan Baked Chicken and Veggies
The easy one-pan recipe that that’s perfect for Whole30, Paleo, Weight Watchers and anyone who wants a fast and healthy dish ready in no time.
Ingredients
Scale
6 skin-on chicken thiggs
1 large red pepper – diced
1 small head of broccoli
1 tbs Ghee
2 tbs olive oil
1–2 cloves minced
Salt, Pepper, Smoked Paprika – to taste
Chicken or vegetable stock – optional
Instructions
- Season chicken and veggies
- Preheat oven: 400 degrees F
- Place seasoned chicken and veggies in a glass baking dish or use a cooking sheet lined with aluminium foil
- Drizzle with olive oil.
- To add a bit of buttery goodness, brush some melted Ghee on the chicken
- Bake at 400°F for 35-40 minutes or until the internal temperature of the chicken reaches 165°F and the juices run clear.
- Serve and enjoy!
Notes
When you remove the chicken and veggies from the dish, you may want to add a half cup of chicken or vegetable stock and create a sauce. Add some ghee to thicken it up and you may also need a tbs or two of gluten-free flour or use almond flour. Stir the sauce and pour over the vegetables and/or chicken.