Skillet Roasted Chicken Thighs, Red Cabbage, Bell Pepper, and Arugula (Serves 1-2)
This pretty meal was the result of trying to use up everything in the refrigerator. I had a little of this and a little of that, but not a lot of anything. I would not have thought to roast arugula, but I needed more veggies so did. Not only did this meal look good, it tasted good. The fat from the roasting chicken flavors the roasting veggies beautifully and I will make this again.
Prep and Cook Time: 40-45 minutes
2 bone-in, skin-on chicken thighs
1 red bell pepper
1 yellow bell pepper
Red chili powder
Directions: Pre-heat oven to 400 degrees. Chop cabbage into bite-size pieces and add one big handful to a mixing bowl. Cut bell peppers into bite-size pieces and add to bowl. Season with a dusting of salt, garlic powder, and red chili powder and toss to get the spices distributed. Cut a big handful of fresh arugula into bite-size pieces and add to bowl. Season with another dusting of salt and garlic powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Season both sides of chicken thighs with salt, garlic powder, and black pepper and add to hot skillet. Sear first side 4 minutes and then turn to sear the second side 4 minutes. While the second side is searing, add veggies to the skillet, tucking them in around the chicken. Place lid on skillet. Move 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 with meat, but I am a big eater.
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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