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–+ servings

Roasty Chick and Veggies

Pan-seared and roasted chicken thighs and roasted vegetables.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 trips around the pan avocado oil spray divided
  • 4 bone-in, skin-on chicken thighs
  • 1 tsp Stubb's chicken rub per thigh
  • 1 tsp third ward spice per thigh
  • 1 cup little potatoes quartered
  • 2 cups Brussels sprouts halved
  • 2 cups cauliflower florets chopped
  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 400°.
  • Heat a skillet over medium, and take one trip around the pan with the avo spray. Sprinkle your (or my) favorite spices on the oil and when you can see the ground up herbs start to dance, put the chicken thighs in the pan, skin-side down for three minutes.
    Flip chicken and pan-fry for another three minutes.
  • Slice, cut, and chop the vegetables into similar sizes (this helps them all cook at the same speed). Take a trip around the roasting pan with the avo spray. Spread the veggies out and season.
  • When the oven is ready, put the roasting pan on the bottom rack and the carbon steel pan on the top one. Roast for 40 minutes or until chicken reads at *least* 165° on a meat thermometer.
  • Plate and serve.
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