I’m a big fan of the “one-pot/pan” dishes. The meals typically come together quickly and clean up is a snap. With Paleo cooking, I have discovered I use so many utensils and what not to cook. This meal is a refreshing change from the multi-pot meals!
- 8 chicken thighs
- 6-8 mixed potatoes, cut into quarters or halves (I used Trader Joe’s mixed white, red and purple potatoes)
- 1 cup baby carrots
- 1/2 onion, cut in quarters
- 5 garlic cloves, whole
- Kosher salt
- Black ground pepper
- 2 tsp ground pepper
- ½ tsp paprika (optional)
- Olive oil
Preheat oven to 375°. Using a 9″x13″ glass casserole dish, grease with olive oil or coconut oil.
Add chicken, potatoes, carrots, onion & garlic to the casserole dish. Season with salt, pepper and paprika. Drizzle with olive oil then toss everything to coat.
Bake for 1 hour 20 minutes, or until the chicken is done. Serve immediately and enjoy!
Recipe Source: Let the Baking Begin