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Oven Roasted Chicken With Winter Vegetables
Prep Time:
15
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
55
minutes
mins
Servings:
6
Author:
Isabel Orozco-Moore
Perfect one-skillet meal for those cold winter nights when all you want to do is snuggle up under a warm blanket.
Ingredients
2 1/2 - 3
lbs
bone-in chicken thighs
1
tbsp
coconut oil
or other cooking fat
4
large carrots
peeled and sliced
3
medium potatoes
peeled and diced
4
oz
sliced mushrooms
1
medium onion
diced
1
tsp
thyme
1
tsp
rubbed sage
1
tsp
rosemary
2
tsp
garlic
minced
1
tsp
salt
1
cup
chicken stock
2
tbsp
tapioca flour
or regular white flour
Chopped parsley
for garnish
Instructions
Preheat oven to 350 degrees.
Liberally season chicken with salt and pepper on both sides.
Heat coconut oil in a large oven-safe skillet over medium-high heat.
Place chicken skin-side down and cook for 2 minutes on each side.
Transfer chicken to plate and set aside.
Add carrots, potatoes, mushrooms, onions, salt, garlic and all herbs to skillet. Cook, stirring occasionally, for 10 minutes.
Add chicken stock and stir to deglaze the pan.
Add tapioca flour and stir to combine, making sure there are no clumps of flour. Bring to a boil, about 5 minutes.
Add chicken to skillet skin-side up, placing on top of vegetables.
Place skillet in the oven and cook for 20-25 minutes, until chicken is thoroughly cooked through.
Remove from oven, serve and enjoy!