RedBird Farms One Pan Chicken Dinner
By Chef James Trull
Ingredients
Olive oil, Salt, Paprika and Pepper
3 Bone-in Chicken Thighs
6 Medium Yukon Gold potatoes cut in quarters
2 Large Carrots cut in quarters
1 Medium Zucchini cut in thirds
1 Medium Yellow Squash cut in thirds
1 Red/Yellow Pepper sliced into ¼” slices
1 Large Red Onion cut in half, then quarter each half
2 Lemons Split in Half
3 oz. Green Olives
2 Rosemary sprigs, cut in ½ inch sections
12 Grape/Cherry Tomatoes Whole
4 Whole Garlic Cloves unpeeled (Once out of the oven, squeeze cloves out of the skin)
Directions
Toss potatoes, peppers, carrots, tomatoes, zucchini and half the rosemary in bowl with olive oil salt, paprika and pepper to taste. Spread out in cast iron pan.
Put onion and garlic in bowl, and then drizzle with olive oil, salt, paprika and pepper. Mix gently to keep the onion sections together as much as possible, and then evenly lay in cast iron pan over other vegetables.
Sprinkle olives evenly in pan.
Squeeze one lemon (2 halves) over the entire dish and place remaining lemon halves nestled skin side down in the pan.
Rub chicken thighs with olive oil salt, paprika and pepper. Lay in pan over vegetables. Top with remaining rosemary.
Bake at 375 for 55 minutes, or until chicken juices run clear. Broil at the end of cooking time for a few minutes, to crisp up the chicken skin.
Don’t walk away at this Point – Stay with it till it is Golden Brown and Delicious - Place on the Stove Top for Serving.
Serving Suggestion: Add a simple salad for a green, leafy side.
