One of the happiest and easiest meals I like to cook is a bake. Everything in one skillet - chicken, veggies and spice! One pan and little fuss it's perfect for Sunday supper or on a night where everyone is busy and you need "fast food"! This bake with dill and lemon is one of my favorite flavor combinations.
2 pounds of chicken thighs (or whatever pieces you want)
5 oz of bone broth (see below)
Carrots - one batch
Orange beets - one batch (equals about 3-4)
Dill - handful of fresh
Lemons - 2
Potatoes - 4
Preheat oven to 350 degrees
Peel your carrots, potatoes and beets.
Chop your veggies to chunks or bit sized - your choice
Grab your skillet and place the chicken pieces along the bottom.
Slice one lemon and place slices over the tops of the chicken pieces.
Place your chopped veggies on top.
Wedge one lemon and squeeze all over the veggies and chicken and then leave wedges in side of pan.
Chop and sprinkle fresh dill over entire dish.
Sprinkle sea salt and pepper over entire dish.
Add bone broth into skillet.
Place into oven and let cook for around 40 minutes or until chicken is cooked through and veggies are soft to eat.
Let cool for 5 minutes and enjoy - don't forget the delicious juice at the bottom of the pan!
My Notes -
For this meal I did not make my own bone broth - Obviously or this would not be quick!
I used Pacific foods and it is delicious!
We use Staub (yes, I'm obsessed with them)
Blue floral napkin is from Williams Sonoma
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