#roastedchickenthighs

This Paleo-friendly one-pan dinner features succulent ginger-marinated chicken thighs roasted alongside a medley of colorful vegetables. It's a healthy and flavorful meal that's easy to prepare and perfect for a satisfying weeknight dinner.

Ingredients: 4 bone-in, skin-on chicken thighs. 2 tablespoons coconut oil. 1 tablespoon grated fresh ginger. 2 cloves garlic, minced. 1 tablespoon honey optional, for sweetness. 1 tablespoon coconut aminos or gluten-free soy sauce. 1 teaspoon ground turmeric. Salt and black pepper to taste. 4 cups mixed vegetables e.g., bell peppers, broccoli, carrots, chopped. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried oregano.

Instructions: Set the oven temperature to 400F 200C. To make a marinade, combine the ground turmeric, ground ginger, minced garlic, honey if using, coconut aminos, salt, and black pepper in a bowl. Pour the marinade over the chicken thighs and place them in a shallow dish or a large resealable bag. After massaging the marinade into the chicken, close the bag or cover the dish. Place it in the fridge to marinate for at least half an hour. As the chicken marinates, toss the chopped vegetables on a baking sheet lined with parchment paper with olive oil, salt, black pepper, dried thyme, dried rosemary, and dried oregano. Take the chicken out of the fridge and arrange it alongside the vegetables on the same baking sheet. Bake for 25 to 30 minutes in a preheated oven, or until the chicken is thoroughly cooked and the vegetables are soft and have a hint of caramelization. Enjoy the ginger-flavored chicken thighs served over roasted vegetables!

Prep Time: 15 minutes

Cook Time: 30 minutes

That's why this Sunday Chicken Supper is such a great choice for a cozy family dinner. Aromatic spices are used to season tender chicken thighs, which are then roasted with hearty vegetables and a rich gravy on top.

Ingredients: 4 chicken thighs, bone-in and skin-on. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon dried thyme. Salt and pepper to taste. 1 onion, sliced. 2 carrots, sliced. 2 potatoes, diced. 1 cup chicken broth. 1 tablespoon all-purpose flour. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, paprika, garlic powder, dried thyme, salt, and pepper. Rub the spice mixture all over the chicken thighs. Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken thighs and add the sliced onion, carrots, and potatoes to the skillet. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the skillet from the oven and transfer the chicken and vegetables to a serving platter. Place the skillet back on the stove over medium heat. In a small bowl, whisk together chicken broth and flour until smooth. Pour the broth mixture into the skillet, stirring constantly until thickened, about 2 minutes. Pour the gravy over the chicken and vegetables. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes