This easy, one-pan Whole30 recipe from @pennysprimal is sure to be a hit! Chicken thighs add a juicy boost of flavor and the ingredients are easy to throw together on those busy weeknights. 

This easy, one-pan Whole30 recipe from @pennysprimal is sure to be a hit! Chicken thighs add a juicy boost of flavor and the ingredients are easy to throw together on those busy weeknights. 

 

Ingredients

  • 6 chicken thighs, on the bone with skin on
  • 1 red bell pepper, sliced thin
  • 1 lb Brussel sprouts, trimmed & cut in half
  • 14 oz can artichoke hearts, packed in water & drained
  • 2 cups grape or cherry tomatoes
  • 1 cup Kalamata olives
  • 1 lb baby whole potatoes, cut in half
  • 1 lemon, sliced

DRESSING:

  • 2/3 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp dijon mustard

Directions

Combine all dressing ingredients in a jar and shake well.

Marinate chicken in about 1/2 cup of the dressing for several hours or overnight.

Preheat oven to 350 & line a large rimmed pan with parchment paper.

Place Brussels, potatoes, peppers & lemon slices in a bowl & add 1/4 cup of the dressing, tossing to coat.

Place veggies & chicken on pan.

Roast 45 minutes.

Add tomatoes, olives, artichokes & remaining dressing to pan.

Roast another 15 mins or until Brussels & potatoes are fork tender.

Enjoy this recipe by Penny's Primal!