One Skillet Herb Chicken Dinner
One skillet is all you need for an easy clean up chicken and veggie meal!
Servings: 4 people
Calories: 607kcal
Equipment
Ingredients
- 1 sprig fresh rosemary half the leaves removed and chopped
- 1 clove garlic grated or diced
- pinch red pepper flakes
- juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 6 chicken thighs bone in
- 1 small turnip peeled and diced
- 4-8 whole mushrooms washed
- 1 small broccoli crown cut into florets
- 4-8 radishes trimmed and cut in half
- salt
Instructions
- Preheat the oven to 450°
- In a bowl large enough to hold all the chicken add the chopped rosemary, garlic, 1 teaspoon salt, red pepper flakes, lemon juice and olive oil and mix to combine. Add the chicken and toss around to coat. Heat a large cast iron skillet over high heat and add the chicken skin side down and cook undisturbed for 5-7 minutes until the skin is crispy.
- Flip the chicken over and then add rosemary sprig, mushrooms, turnip, broccoli, and radish. Mix everything around a bit so the veggies are incorporated then using tongs, even everything out so the chicken is nestled in with the veggies Transfer the whole pan to the oven and cook for 25-30 minutes until the chicken is cooked through and the veggies are done. Serve right from the pan for a one dish dinner.
Nutrition
Calories: 607kcal | Carbohydrates: 15g | Protein: 41g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 231mg | Potassium: 1067mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1123IU | Vitamin C: 154mg | Calcium: 103mg | Iron: 3mg