The Paleo Diet lifestyle is your key to staying young and healthy, just like a spring chicken! This delicious dish paired with the fresh veggies and spices, is sure to put a spring in your step. Pair it with your favorite fresh seasonal fruit for the perfect meal, anytime of the day.
Note: We used chicken quarters in this recipe to create a larger serving. If you choose to use chicken quarters, be sure to adjust the recipe and cook the chicken for 40 minutes before adding the vegetables. We were able to fit four chicken quarters in a 6-quart Dutch oven, so consider using a pot larger than 6 quarts if needed.
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
Spring Chicken Skillet
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
1 tbsp extra-virgin olive oil
4 chicken thighs
1 red onion, sliced
2 tsp herbs d’ Provence (without fennel seeds)
4 garlic cloves, minced
2 lemons, zested
2 small zucchini, chopped
8 oz cremini mushrooms, chopped
1 lb asparagus
1 lemon, quartered
Directions
Preheat the oven to 425ºF.
Heat a skillet over medium-high heat. Pour in the olive oil and add the chicken thighs. Sear both sides until browned. Remove the chicken thighs and place them, with the bone side down, in a 6-quart dutch oven. Pour in any rendered chicken fat.
Scatter the sliced red onions over the chicken, then sprinkle evenly with herbs d’ Provence, minced garlic, and lemon zest. Place the chicken in the preheated oven and cook for 25 minutes.
Remove the chicken from the oven and scatter it with the zucchini, mushrooms, and asparagus. Place the pan back in the oven and roast until the veggies are just tender and the chicken is cooked through about 15 minutes or until the internal temperature reaches 165°F.
Serve hot with garnished with lemon wedges.
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