Description
A flavorful and satisfying one-pan AIP dinner, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 medium zucchini, cut into 1/2-inch half-moons
- 1 red onion, roughly chopped
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt to taste (AIP compliant sea salt)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Step 1: Preheat Oven & Prepare Vegetables. Preheat your oven to 400°F (200°C). In a large bowl, combine diced sweet potatoes, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil, garlic powder, oregano, thyme, and a good pinch of salt. Toss to coat evenly.
- Step 2: Roast Vegetables. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 15-20 minutes, or until the sweet potatoes are tender-crisp.
- Step 3: Season & Sear Chicken. While vegetables are roasting, pat chicken thighs dry and season them with salt. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Step 4: Combine & Finish. Add chicken to the hot skillet and sear for 3-4 minutes per side, until browned. Carefully add the roasted vegetables to the skillet with the chicken. Toss gently to combine.
- Step 5: Final Roast. Transfer the skillet to the preheated oven and continue to roast for another 10-15 minutes, or until chicken is cooked through and vegetables are tender. Garnish with fresh parsley if desired and serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins