Skillet Roasted Chicken Thighs, White Beets, Carrots, and Kale

Skillet Roasted Chicken Thighs, White Beets, Carrots, and Kale (Serves 1-2)

My local farmer grows red, gold, and white beets. The white ones taste a bit milder than the others and don’t stain my cutting board! White beets can be boiled or steamed, but I like them cut into bite-size pieces and roasted with chicken thighs. I added a few carrots and some kale to increase the variety of colors on my plate and was very happy with the result.

Prep and Cook Time: 40-45 minutes

Ingredient list:

4 bone-in, skin-on chicken thighs
1 pound of white beets
1 or 2 handfuls of baby cut carrots
1 or 2 handfuls of fresh kale
Coconut oil
Red chili powder
Ground cumin
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Peel beets and cut into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and a little red chili powder. Toss carrots on top of beets and season with a dusting of salt and ground cumin. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Dust both sides of chicken with salt, garlic powder, and black pepper. Brown chicken 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add beets and carrots to the skillet and arrange around the chicken thighs. Add as much kale to the skillet as you can, using a wooden spoon to tuck kale in. If the kale creates a small mound on top, the weight of the cast iron lid will weight it down, so work to get two handfuls in. Season with a light dusting of salt. Return lid to skillet. Once the second side has had 4 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they are cooked with chicken thighs, but I am a big eater.

The inspiration for this meal came from page 29 of Melissa Joulwan’s new cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Melissa’s recipe calls for skinless, boneless chicken thighs, but I like the extra fat produced by the skin. And I save chicken bones to make my own broth. Maybe you should try it both ways and see which you like best.

I bought my cast iron skillet recently – a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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