Description
One Skillet Harvest Chicken is a hearty and flavorful paleo and Whole30 compliant dish featuring crispy skin chicken thighs cooked with savory herbs, toasted pecans, Brussels sprouts, kale, and sweet honeycrisp apples. This one-pan dinner combines protein, seasonal vegetables, and aromatic herbs in a simple yet delicious recipe perfect for a wholesome weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- Sea salt and black pepper, to taste
- 1 Tbsp dried poultry seasoning (or Balanced Bites Savory Blend)
- 2 Tbsp ghee or other cooking fat
Herbs and Vegetables
- 1 Tbsp fresh sage, chopped
- 2 tsp fresh rosemary, minced
- 1 tsp fresh thyme leaves
- 3 cloves garlic, minced
- 3/4 cup pecan halves
- 12 oz bag shredded Brussels sprouts or a mix of chopped kale and shredded Brussels sprouts
Liquids and Fruits
- 1/4 cup chicken broth or bone broth
- 1/4 cup 100% apple juice or apple cider
- 1 large honeycrisp apple, thinly sliced or diced
Additional
- Dried cranberries or raisins (optional)
- Fresh herbs for garnish
Instructions
- Preheat and Sear Chicken: Preheat your oven to 425° F. Heat a large cast iron or oven-proof skillet over medium-high heat and add ghee. Season the chicken thighs on both sides with sea salt, black pepper, and poultry seasoning or savory blend. Sear the chicken skin side down for 5 minutes until golden brown, then flip and sear the other side for another 5 minutes.
- Roast Chicken: Transfer the skillet to the preheated oven on the middle rack and roast for 10-12 minutes or until the internal temperature reaches 165° F and the chicken is cooked through.
- Prepare Vegetables and Herbs: While the chicken roasts, prep your veggies and herbs so they are ready to use.
- Sauté Aromatics and Pecans: Remove the skillet from the oven and return to the stovetop over medium heat. Remove the chicken to a plate, leaving juices in the skillet. Add the minced garlic and fresh herbs to the skillet and sauté for 30 seconds, adding more ghee if needed. Then add pecan halves and toast for 30 seconds.
- Cook Vegetables and Fruits: Add the shredded Brussels sprouts or kale mixture to the skillet along with chicken broth, apple juice or cider. Stir and cook until veggies soften, about one minute. Add the sliced or diced honeycrisp apple and dried cranberries or raisins if using. Season with salt and pepper to taste.
- Reheat Chicken and Finish: Place the chicken back in the skillet with any accumulated juices on the plate. Cook just until apples are softened to your preference, then remove from heat.
- Garnish and Serve: Garnish with additional fresh herbs if desired and serve immediately for a warm, flavorful meal.
Notes
- This recipe is naturally paleo and Whole30 compliant, making it ideal for clean eating.
- Using a cast iron or oven-proof skillet is essential for searing on the stovetop and finishing in the oven.
- Substitute pecans with walnuts if preferred for a different nutty flavor.
- Dried cranberries or raisins add a touch of sweetness but are optional depending on your dietary preferences.
- The apples can be sliced or diced depending on your texture preference in the finished dish.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 113 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 124 mg
