Skillet Roasted Chicken Thighs, Eggplant, Yellow Pepper, Broccoli, Carrots, and Tomatoes

Skillet Roasted Chicken Thighs, Eggplant, Yellow Pepper, Broccoli, Carrots, and Tomatoes (Serves 1-2)

How many colors can you fit in one skillet? I got six – brown (chicken), black (eggplant), yellow (bell pepper), green (broccoli), orange (carrots), and red (tomatoes). Colorful meals are healthy meals and this one tasted great too.

Prep and Cook Time: 40-45 minutes

Ingredient list:

4 bone-in, skin-on chicken thighs
3-5 small eggplant
1 yellow bell pepper
1 head of broccoli
1 handful of baby cut carrots
3-5 fresh tomatoes
Coconut oil
Red chili powder
Garlic powder
Black pepper
Ground cumin

Directions: Pre-heat oven to 400 degrees. Cut eggplant, pepper, and broccoli into bite-size pieces. Pile in a bowl and add carrots. Season with a dusting of salt, garlic powder, ground cumin, and a little red chili powder. Cut tomatoes into bite-size pieces and set aside. 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 all vegetables to the skillet and arrange around the chicken thighs. 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 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.

My cast iron skillet is 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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4 Responses to “Skillet Roasted Chicken Thighs, Eggplant, Yellow Pepper, Broccoli, Carrots, and Tomatoes”

  1. This was amazing! Didn’t have a lid for our huge cast iron pan, so after using it for my initial browning, I transferred everything to my roasting pan (which does have a lid) and placed it in the oven. I drained most of the liquid out after the initial 30 minutes and roasted it again, uncovered and at about 300 degrees for another 30 minutes to make my chicken skin crispier (I made sure to bring all the chicken up on top of the vegetables for this). So glad I drained the liquid into a dish at my daughter’s request (and not down the drain as I was planning), it was the most delicious broth we’ve ever tasted! Thanks for this site, I’ve added several of your recipes to my weekly meal plan and look forward to enjoying them!

  2. This was such a yummy recipe and easy! My husband and I both really enjoyed it!

  3. Connie luna says:

    I have some eggplant from my garden. I harvested this morning and was looking for a dish, I already have chops out , so a twist on your recipe. thank you!

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