Tag: chicken

White Chicken Chili

White Chicken Chili

This hearty White Chicken Chili is warming, creamy and comforting. This is perfect for Fall and a family favorite. I use Manchego because it is an A2 dairy sheep cheese, which is less inflammatory and frankly I can eat it. But for all of you 

Instant Pot Roast Chicken

Instant Pot Roast Chicken

Everyone needs an easy chicken dinner.  I do, certainly.  I try to do these on Sundays as it gives me easy shredded chicken for at least another meal during the week.  I use the instant pot because it is so easy and I can have 

Roasted Garlic Chicken, Carrots & Parsnips

Roasted Garlic Chicken, Carrots & Parsnips

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

Brenna May
This is a VERY SIMPLE meal of pastured, soy-free chicken bone in breasts and thighs with cleaned and organic sliced carrots and parsnips. 
Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner
Cuisine American, animal based, paleo
Servings 4

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! 😉
Keyword keto, paleo, whole30
Tried this recipe?Let us know how it was!

Bacon Encrusted Chicken & Liver Meatloaf

Bacon Encrusted Chicken & Liver Meatloaf

When I lived in Scotland we used to periodically visit these lovely old castles and manors on estates around the country.  Inevitably I would wander in to a staff kitchen and there would be a sign up over a prep station that read “Waste Not, 

Instant Pot Chicken Chorizo Stew (Paleo & Keto Friendly)

Instant Pot Chicken Chorizo Stew (Paleo & Keto Friendly)

Here’s one for the win.  As a foodie and a mother I know first hand the tightrope walk of balancing waste not, want not with the coup d’é·tat that children manifest at dinner time… with new or “exotic” food.  Dinner has become one of the