I am all about one pan dinners – simplicity in the evening is where it’s at (especially ’cause there’s less to clean up). So, before we get going with the recipe here I have a couple notes about the chicken. I’m very passionate about buying sustainably raised meat, and chicken is no exception. Chickens belong on grass, free to roam and peck the ground (and nibble on bugs). Growing up on a farm in Maine, we had chickens and they were like our lawn mowers – we moved them around in their mobile home and they kept the grass in control as well as the tick population. Haha. It’s a happy symbiotic relationship.
Suffice it to say, I put my money where my mouth is and support the local farms that raise chickens the way nature intended. And for that matter, most small farms only sell whole chickens since they don’t have the resources or infrastructure to process chicken meat into the parts that we easily take for granted. So, for this recipe, I highly encourage you to buy a whole chicken and break it down into parts. “YIKES?!” you say? Well, it just takes a little practice. I promise I’m getting a video up on whole chicken breakdown. In the mean time, Google always has the answers for all the things.
Ultimately, you can also use any chicken parts you want – split breast, thighs, boneless, etc. I just want to encourage everyone to try utilizing a whole chicken (plus you can then make bone broth with the leftover parts so it’s a real bang for your buck).
Now, let’s make some yummy dinner!
- 4 pieces of chicken - such as 2 breasts and 2 thighs- I suggest with skin on
- 1 Tbl ghee
- ½ tsp salt
- ¼ tsp black pepper
- 1 small yellow onion, small dice
- 4 garlic cloves, minced
- 3 medium carrots, small dice
- 1 sweet potato, small dice
- 1½ cups chicken broth
- 2 tsp chopped fresh rosemary
- 2 Tbl chopped fresh parsley
- 4 large handfuls baby spinach
- 2 cups tomato sauce
- Preheat oven to 325 degrees F.
- Heat a large oven-safe skillet (such as a cast iron Lodge pan) over medium heat.
- Melt the ghee in the pan.
- Sprinkle salt and pepper evenly over chicken on all sides.
- When pan is hot, place chicken skin side down into pan and sear until golden brown, about 7-10 minutes.
- Flip chicken over, then add onion and stir it around to disperse around the chicken.
- Add garlic, then carrots and sweet potatoes, allow to cook for about 5 minutes.
- Reduce heat to low, add chicken broth and then rosemary - allow broth to come to a simmer.
- Add spinach and stir it around the chicken as it wilts.
- Add tomato sauce around the chicken, I don't cover the skin of the chicken with sauce as that will cause the skin to lose crispiness.
- Sprinkle parsley over top.
- Place entire pan into oven for about 10 minutes until chicken is cooked through and reaches an internal temperature of 165.
- Remove from oven and allow to cool slightly before serving. Careful, your pan is hot!