Name: One Pan Chicken with Broccoli Rabe and Sweet Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Paleo
Ingredients: 2 1/2 pounds bone-in chicken thighs, fat and extra skin trimmed; 2 pounds organic sweet potatoes, peeled and cut into ¾” cubes (about 5 cups); Celtic sea salt; black pepper; 1 tablespoon smoked paprika; ½ teaspoon ground cumin; 2 1/2 tablespoons extra-virgin olive oil, divided; 2 leeks, white and light green parts only, halved lengthwise and thinly sliced, (about 2 cups); ½ teaspoon lemon zest, from an organic lemon; 1 pound broccoli rabe, trimmed, coarsely chopped into a few sections (about 5 cups); pinch red pepper flakes; 2 cloves garlic, coarsely chopped

Description

A whole dinner of chicken and vegetables, which comes together easily and without fuss by roasting everything in one pan.

Ingredients

Scale

2 1/2 pounds bone-in chicken thighs, fat and extra skin trimmed
2 pounds organic sweet potatoes, peeled and cut into ¾” cubes (about 5 cups)
Celtic sea salt
black pepper
1 tablespoon smoked paprika
½ teaspoon ground cumin
2 1/2 tablespoons extra-virgin olive oil, divided
2 leeks, white and light green parts only, halved lengthwise and thinly sliced, (about 2 cups)
½ teaspoon lemon zest, from an organic lemon
1 pound broccoli rabe, trimmed, coarsely chopped into a few sections (about 5 cups)
pinch red pepper flakes
2 cloves garlic, coarsely chopped

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Instructions

Combine chicken and potatoes in a large bowl. Season with salt and pepper.
In a small bowl, whisk together smoked paprika, cumin and 1 1/2 tablespoons oil. Pour over chicken and potatoes and toss to combine.
Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Chicken on the edges, potatoes in the middle. Roast 20 minutes.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and 1/2 tablespoon of oil.
Add leeks to the pan and toss lightly with the potatoes. Roast another 15 minutes, until chicken and potatoes are beginning to brown.
As the chicken cooks, prepare the broccoli rabe: In a medium bowl, toss rabe with remaining 1/2 tablespoon olive oil, 1/4 teaspoon salt, red pepper flakes and garlic. Mix with your hands to rub the oil into the broccoli rabe.
Add to pan with potatoes and chicken. Stir everything to distribute the broccoli rabe evenly.
Roast until the chicken is cooked through, potatoes are soft and slightly crisped, and broccoli rabe stems are tender, about10 minutes longer.
Remove from the oven and serve.

Notes

To make your chicken crispy, pat them dry and let them sit UNCOVERED in the fridge overnight. This allows the skin to get nice and dry so that it crisps up in the oven!

Prep Time: 20 mins
Cook Time: 35 mins
Category: Main Dish, Chicken
Cuisine: Paleo, Healthy, Gluten Free, Diary Free