Roasted chicken and roots with a little smoke, heat and healthy veggies.
Course Meat, Salads and Veggies
Cuisine Dinner For One
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 1servings
Calories 300kcal
Ingredients
Chicken pieces – 2 thighs and a leg, or one breast, bone in, skin on
Fingerlings Potatoes – 1 cup, peel left on and cut in half
Carrots – 3, rough diagonally cut
Onion – 1 small, or half of a larger one, chopped
Baby Bok Choy – 1 bundle, chopped lengthwise
Flour – 1/2 cup
Paprika – 1 tbsp
Chipotle powder – ¼ tsp
Salt – 2 tsp
Butter – 1 tbsp
Balsamic vinegar – 1 tbsp
Olive oil – 1 tbsp
Garlic salt – 1 tsp
Instructions
Preheat the oven to 400 and place the iron pan in the oven
In a gallon zip bag or closable container, place the flour, paprika, chipotle, and salt.
Rinse chicken, pat dry and toss into flour baggie. Give a good shake to cover all its nooks and crannies.
Slice all the vegetables so they are ready for you. Diagonal slices expose the most of a vegetable and provide even cooking.
Carefully pull out hot iron pan from the oven with a mitt, drop the butter in, and place the chicken in the pan, skin side down. Return it to the oven for 35 minutes.
Mix the garlic salt, oil and vinegar, drizzle across the baking pan, and toss in the onions, potatoes, carrots in the drizzle and pop it into the oven for 15 minutes.
When the 35-minute timer goes off, pull out the chicken, turn it, place the veggies in the pan with the chicken and its juices, layer the Bok Choy on top and put it back into the oven for another 15 minutes.
Place the veggies and chicken on a plate with the yummy juices in the pan, or serve in the pan with a hot plate and a cloth napkin wrapped around the handle, rustic style.