I am obsessed with cast iron pan dinners… they are the tastier version of sheet pan dinners and frankly the clean up is easier. Just scrape off and swish with water and put the pan back in the hot oven or towel dry… with a dark towel of course!
Cast iron truly makes everything better! And when you have my list of food allergies it is a fantastic go to because I can put an array of meat and veggies in a pan to accommodate everyone’s needs. This is a VERY SIMPLE meal of pastured, soy-free chicken bone in breasts and thighs with cleaned and sliced carrots and parsnips. I sprinkle everything with parsley, pink salt, a dash of black pepper and oregano… drizzle it with ghee, refined coconut oil or extra virgin olive oil (very high quality actually has a higher smoke point!) and pop it in the oven at 425°F for 35-40 minutes.
Roasted Garlic Chicken, Carrots & Parsnips
Equipment
- Cast Iron Pan
Ingredients
- 4-6 bone-in pastured chicken breasts or thighs 1 per person
- 4-6 parsnips
- 4-6 carrots
- 1/2 red onion sliced
- 1 small handful peeled whole garlic cloves
- 1-2 tsp pink salt
- 2 tsp parsley
- 2 tsp oregano
- 2 tsp thyme or rosemary
- Black pepper to taste
Instructions
- Preheat oven to 425°F
- Cover the chicken pieces with ghee or olive oil and place skin side up in the pan.
- Cut the parsnips & carrots into halves or thirds, depending on the length and then slice them like thin chips as shown.
- Slice the onion and add it to the pan with the garlic cloves, parsnips & carrots.
- Sprinkle everything with parsley, pink salt, a dash of black pepper and oregano, thyme or rosemary. Drizzle it with ghee, refined coconut oil or extra virgin olive oil (very high quality actually has a higher smoke point!) and pop it in the oven at 425°F for 35-40 minutes.
- Serve with your favorite Dry Farm Wine! 😉
