Description
Craving comfort? This AIP-compliant baked chicken and vegetable recipe is easy to make, packed with flavor, and perfect for your autoimmune protocol diet journey. It’s a one-pan wonder!
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1.5 – 2 lbs mixed AIP-compliant vegetables (sweet potatoes, carrots, parsnips, broccoli florets), chopped into 1-inch pieces
- 3 tbsp extra virgin olive oil or avocado oil, divided
- 1.5 tsp sea salt, divided
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 4–5 cloves fresh garlic, smashed or minced
- 1/2 medium yellow or red onion, roughly chopped
- Optional: Fresh lemon wedges, for serving
Instructions
- 1. Prep the Chicken and Veggies: Pat chicken dry. In a large bowl, toss chopped vegetables with 2 tbsp oil, 1 tsp sea salt, rosemary, and thyme. In a separate bowl, rub chicken with 1 tbsp oil, 1/2 tsp sea salt, and oregano.
- 2. Arrange on the Baking Sheet: Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Arrange vegetables on one side, chicken (skin-up) on the other. Scatter garlic and onion among vegetables.
- 3. Bake to Perfection: Bake for 30 minutes. Flip vegetables, then continue baking for another 20-30 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
- 4. Rest and Serve: Remove chicken from oven, tent with foil, and let rest for 5-10 minutes. Squeeze fresh lemon juice over the dish before serving, if desired.
- Prep Time: 15 mins
- Cook Time: 50-60 mins