Mediterranean Chicken Bake
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 lb chicken thighs (skin on or off, bone in-or boneless)
  • 1 Tbsp avocado oil or ghee
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 cups diced parsnips (about 1 large or 2 small)
  • ½ medium yellow onion, sliced
  • ½ tsp fresh ground black pepper (AIP omit)
  • 1 cup kalamata olives, drained
  • 2 Tbsp capers
  • ½ lemon, sliced
  • ¼ cup parsley, chopped
Directions
  1. Preheat the oven to 425 F.
  2. Pull out a large cast iron skillet (or other ovenproof skillet) and warm it up over medium heat with 1 Tbsp avocado oil for about 1 ½ - 2 minutes. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.
  3. When the skillet is very hot, add the chicken (skin-side down if you have it). Careful so the oil doesn’t spit at you.
  4. Cook the chicken for about 6-8 minutes, until the chicken is nicely browned and you can easily flip each piece over and it doesn’t stick to the pan.
  5. Meanwhile, combine your oregano, garlic, onion, and the remaining sea salt and pepper in a small bowl.
  6. When the chicken is ready, flip it on the other side and cook for about a minute, then add the sliced onions, parsnips, olives, and capers to the pan. Season everything by sprinkling your spice blend over the whole skillet.
  7. Add in the lemon slices around the pan and place the skillet in the oven. Roast for about 25 minutes, until the chicken is fully cooked through.
  8. Garnish with fresh chopped parsley.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/mediterranean-chicken-bake/